Ingredients

• 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

Instructions

1. Special equipment: a meat grinder; a vacuum sealer; an immersion circulator
2. 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).
3. 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.
4. Serve the merguez with the grits.