Wild Game Sausages on Cheesy Grits
Be as wild as you dare with your choice of wild game sausage. We like wild boar, but duck, rabbit, or even traditional pork sausages will be mighty fine, too. Nestled atop cheesy grits along with the zestiest sauce this side of Santa Fe, they're a treat!
4 cups water
1 teaspoon salt, plus additional as needed
1 cup quick-cooking grits
Ground black pepper
6 ounces grated Asiago cheese (about 1 1/2 cups)
8 wild boar or other game sausages
1 tablespoon canned chipotle chile sauce (available at Hispanic markets) or 1/2 tablespoon minced chipotle pepper
1/4 cup pure maple syrup
1 1/2 ounces Glace de Viande Gold®
Bring the water to a boil in a medium saucepan. Add the salt, then slowly pour in the grits, stirring constantly. Cover the pan, adjust the heat to low, and cook until the grits are soft, about 10 minutes, stirring occasionally. Season with black pepper and stir in the cheese.
While the grits cook, grill or sauté the sausages until they are browned and cooked through.
Combine the chipotle chile sauce, maple syrup, and Glace de Viande Gold® in a small saucepan and heat until hot, stirring to dissolve the glace. Season the sauce to taste with salt and pepper.
Spoon the grits onto a platter or divide them among 4 dinner plates. Add the sausages and spoon on some sauce. Pass the extra sauce at the table.
Wine Pairing: Barolo or Shiraz/Syrah