1/2 lb fatty pork shoulder, cut into 1/4 inch cubes
2 TBSP dry milk
1 TBSP minced garlic
1 TBSP kosher salt
1/2 tsp granulated onion
1/4 tsp cayenne pepper
1 1/2 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp dried thyme leaves
1/8 tsp ground cloves
1/8 tsp allspice
1/8 tsp mustard powder
2 TBSP COLD white wine
The Grits:
1/2 cup cornmeal
3 cups water
1 cup whole milk
1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, shredded
The Stew:
1 TBSP olive oil
1 cup chopped celery
1 cup chopped red peppers
1 cup chopped green peppers
1 cup chopped red onion
1/4 cup chopped garlic
1 pint mixed grape tomatoes, halved (separated)
2 bay leaf
1/4 tsp dry thyme
1/4 tsp cayenne pepper
1/8 tsp white pepper
1/4 tsp black pepper
1 tsp kosher salt
1/4 cup white wine
1 cup chicken stock
1 tsp chopped fresh thyme
2 TBSP chopped fresh parsley
1 TBSP cornstarch
2 TBSP cold water
2 TBSP unsalted butter
1 1/2 cups corn kernels
DIRECTIONS
THE ANDOUILLE SAUSAGE:
Place all the sausage ingredients except the wine (ground pork, cubed pork, dry milk, garlic, salt, granulated onion, cayenne pepper, sweet paprika, smoked paprika, thyme, cloves and allspice) into the bowl of a stand mixer and mix well with a spoon or your hands.
Place the bowl and the paddle attachment of the stand mixer in the freezer for 1 hour.
Preheat the oven to 325 degrees F.
Place the bowl on the mixer and add the cold wine then mix for 2 whole minutes.
Form seven 1/4 lb sausages each about 7 inches long by rolling them in your wet hands or on an oiled countertop and place on a parchment paper lined baking sheet.
Roast the sausages for 20 minutes and then turn off the oven and allow the sausages to sit for 1 hour in the OFF oven.
THE STEW:
For the grits: warm the water and milk in a pan until just below boiling. Whisk in the corn meal and salt and pepper, reduce the heat to low and simmer for 20 minutes stirring often. Then turn off the heat and allow to sit on the back of the stove.
In the meantime prepare the stew. Cut the andouille sausage into 1/4-inch slices. Heat a large Dutch oven over high heat and add the olive oil. Once the oil begins to smoke add the andouille, celery, red peppers, green peppers, red onion, garlic, half of the grape tomatoes and stir well. Cook over high heat for 5 minutes until all the vegetables begin to soften.
Add the dry spices: bay leaves, dry thyme, cayenne pepper, white pepper, black pepper and salt. Stir well and then add the white wine. Reduce the heat to medium and cook until the wine evaporates.
Add the chicken stock and reduce by half. Add the remaining tomatoes, fresh thyme, and fresh parsley. Simmer for 10 minutes. Mix the cornstarch and cold water together and add to the stew. Stir in and then simmer on low while you finish the grits, stir occasionally until well thickened.
Stir the shredded cheese into the grits and cover.
In a small skillet melt the butter and add the corn. Season with a little salt and pepper and cook until the corn starts to brown slightly and pop. Remove from heat and stir half of the corn into the grits.
To serve place some grits in the bottom of a bowl. Top with some andouille stew and sprinkle with some of the remaining corn.
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