Polish Deep-Fried Garlic Sausage

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork loin or butt - removed from the
		Bone and diced
1/2 lb	227g / 8oz	Pork fat
1/4 lb	113g / 4oz	Veal
1/2 cup	118ml	Dry red wine
1		Garlic head - peeled, minced
1/4 cup	15g / 0.5oz	Finely-chopped green onions
2 tablespoons	30ml	Minced fresh parsley
1 teaspoon	5ml	Mustard seeds
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Emeril's Essence - see * Note
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Feet hog casings - (optional)
		Vegetable oil - for frying
		Polish Honey Onion Sauce
1/4 cup	59ml	Vegetable oil
4 cups	250g / 8.8oz	Thinly-sliced yellow onions
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Beef or chicken stock
6 tablespoons	90ml	Honey
2 tablespoons	30ml	Creole mustard
		= (or other spicy whole grain mustard)
2 tablespoons	30ml	Apple cider vinegar

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Pass the pork, pork fat, and veal through a food grinder fitted with a coarse die. Place the meat in a large bowl and combine with the remaining ingredients, except the oil. Mix well by hand. Heat a teaspoon of oil in a small skillet, and cook about 2 teaspoons of the mixture to test the seasoning. Adjust seasonings, to taste.

With the sausage attachment on a mixer, stuff the casings, if being used. Twist and tie off to make 4-inch sausages. (Alternately, shape into patties.)

Heat a large pot of vegetable oil to 360 degrees. With a sharp fork, prick each sausage twice, then carefully ease in batches into the hot oil. Cook until cooked through and golden brown, turning, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Serve with Polish Honey sauce.

Polish Honey Onion Sauce: In a large skillet, heat the oil over medium-high heat. Add the onions and cook, stirring, until caramelized, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Add the stock and bring to a boil. Cook, stirring, occasionally, until reduced by 1/2. Add the honey, mustard and vinegar, and reduce heat to medium-low. Simmer until thickened, about 6 minutes. Remove from the heat and cool for at least 10 minutes before serving with the sausages. (Makes 1 cup)

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E21) - from the TV FOOD - NETWORK

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