In this episode of Diners, Drive-Ins, and Dives, Guy Fieri teams up with Damaris Phillips to explore one of her favorite hometown eateries in Louisville, Kentucky. Nestled in the Highlands neighborhood, Gralehaus offers a unique brunch experience seven days a week, featuring Southern-style dishes that evoke memories of childhood. Today, we dive into the making of their legendary Fried Bologna Sandwich.
The Setting: Gralehaus in Louisville, Kentucky
Gralehaus, a quaint restaurant set in a converted old house, aims to recreate the comforting flavors of home. Co-owners Tyler Trotter and Lorie Beck, both Louisville natives, have crafted a menu that reflects the dishes they grew up with, enhanced by the culinary skills of trained chef Andy Myers. The space exudes a cozy, nostalgic vibe, perfectly setting the stage for the culinary delights to come.
The Main Attraction: Fried Bologna Sandwich
Guy Fieri and Damaris Phillips start their visit by delving into the process of making the restaurant’s iconic Fried Bologna Sandwich. Let’s break down this culinary masterpiece:
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- Spice Kit Preparation: The foundation of the bologna’s flavor is a custom spice kit. Chef Andy Myers combines grated nutmeg, black pepper, coriander, garlic powder, salt, curing salt, paprika, and non-fat dry milk powder. The milk solids help emulsify the mixture, bringing all the ingredients together seamlessly.
- Meat Grinding: The all-beef mixture, combined with the spice kit, is ground twice to achieve the perfect texture. This step ensures that the flavors are well-integrated throughout the bologna.
- Casing and Smoking: After casing the bologna, it’s smoked using cherry wood to impart a rich, smoky flavor. This step is crucial for developing the sandwich’s signature taste.
- Cooking the Bologna: Once smoked, the bologna is vacuum-sealed and cooked in an immersion circulator to an internal temperature of 155°F. This precise cooking method ensures the bologna is perfectly tender.
- Frying and Assembling: The bologna is then fried on a flat top with butter until it gets a delectable crispy edge. It’s served on a soft brioche bun with New York white cheddar, a sunny-side-up egg, a sprinkle of finishing salt and cracked pepper, a dash of hot sauce, and baby mustard greens to top it all off.
Guy Fieri’s Take
Guy Fieri and Damaris Phillips could hardly contain their excitement as they sampled the Fried Bologna Sandwich. Guy remarked, “That is straight-up legit awesome. It’s super flavorful, kind of a cross between a nice summer sausage and a bologna.” He appreciated the balance of flavors and the texture, noting that the egg added a saucy, messy element that made the sandwich even more enjoyable.
Fieri was particularly impressed with how the sandwich captured all the salty, savory notes he craves in a good brunch item. He also found the vibe at Gralehaus to be relaxed and welcoming, making it an ideal spot for a satisfying meal.
Beyond the Sandwich
Gralehaus offers more than just the Fried Bologna Sandwich. Damaris Phillips also recommended the Lamb and Grits, another standout dish that embodies Southern comfort with a twist.
Chef Andy Myers demonstrates the process of making the lamb sausage, starting with a spice blend of kosher salt, paprika, ground cinnamon, cumin, and coriander. The ground lamb belly and pork shoulder are mixed with garlic, onions, cilantro, mint, and hot sauce before being cooked sous-vide. The sausage is then seared and served atop cheesy, buttery grits, finished with a poached egg.
Fieri praised the lamb sausage’s distinct flavor and the creamy, cheesy grits, calling it “dynamite” and appreciating the grown-up twist on a classic Southern staple.
Conclusion
Gralehaus in Louisville, Kentucky, is a culinary gem that perfectly melds tradition with innovation. Whether you’re indulging in the Fried Bologna Sandwich or savoring the Lamb and Grits, every bite takes you on a nostalgic journey through Southern flavors. Guy Fieri’s visit underscored the restaurant’s commitment to quality and its role as a beloved local hotspot.