Gralehaus Lamb And Grits Recipes

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GRALEHAUS BOLOGNA



Gralehaus Bologna image

Provided by Food Network

Time 16h30m

Yield 10 pounds

Number Of Ingredients 11

10 pounds beef top round
85 grams nonfat milk powder
66 grams kosher salt
36 grams dextrose
12 grams pink curing salt
7 grams ground black pepper
6 grams paprika
4 1/2 grams ground nutmeg
3 grams garlic powder
2 grams ground coriander
1 1/2 cups ice water

Steps:

  • Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.
  • Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
  • Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
  • Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.

GRALEHAUS LAMB AND GRITS



Gralehaus Lamb and Grits image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 11 servings

Number Of Ingredients 19

5 pounds lamb belly, cubed
2 1/2 pounds pork shoulder, cubed
3 3/4 tablespoons paprika
3 3/4 grams pink curing salt
3 3/4 tablespoons salt
One 5.35-ounce tube harissa
3/4 tablespoon ground cinnamon
3/4 tablespoon ground coriander
3/4 tablespoon ground cumin
3/4 bunch fresh cilantro, chopped
3/4 bunch fresh mint, chopped
3 cloves garlic, roughly chopped
3/4 onion, diced
4 sticks (2 cups) butter
7 cups milk
1 quart grits
12 ounces shredded Cheddar
1/4 cup hot sauce
Salt

Steps:

  • For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion. Feed the mixture through a meat grinder fitted with the larger grinder blade. Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties. Vacuum seal in bags. Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).
  • For the grits: Bring the butter, milk and 7 cups water to a simmer in a large saucepan. Add the grits and cook, stirring frequently, for 6 to 8 minutes. Lower the heat and simmer until cooked through. Add the Cheddar, hot sauce and salt to taste.
  • Serve the merguez with the grits.

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