Polish Deep-Fried Garlic Sausage

Total Time:
45 min
30 min
15 min

4 to 6 servings

  • 1 1/2 pounds pork loin or butt, removed from the bone and diced
  • 1/2 pound pork fat
  • 1/4 pound veal
  • 1/2 cup dry red wine
  • 1 head garlic, peeled and minced
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon mustard seeds
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon Essence, recipe follows
  • 1/4 teaspoon ground black pepper
  • 2 feet hog casings, optional
  • Vegetable oil, for frying
  • Polish Honey Sauce, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Polish Honey Onion Sauce:
  • 1/4 cup vegetable oil
  • 4 cups thinly sliced yellow onions
  • 1 tablespoon minced garlic
  • 1 cup beef or chicken stock
  • 6 tablespoons honey
  • 2 tablespoons Creole mustard, or other spicy whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 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 F. 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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. Yield: 1 cup

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