Cheesy Grits & Lamb Sausage Breakfast
2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits
6 cup savory chicken bone broth (or chicken stock)
1/2 stick unsalted Kerrygold Butter
1/3 cup heavy cream
1 cup shredded Kerrygold Reserve Cheddar
1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)
sea salt, to taste
freshly cracked black peppercorns, to taste
2 tablespoons chopped cilantro per plate
1 large Sweet Vidalia Onion
1 tablespoon extra virgin olive oil
2 tablespoons high-quality unsalted butter
sea salt, to taste
freshly ground black peppercorns, to taste
In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.
Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.
Cooking the lamb sausage:
I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.
Cheesy Grits Directions:
Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.
Prepare caramelized onions and lamb sausage ahead of time. Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits. Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.