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Polish Deep-Fried Garlic Sausage

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Ingredients

  • POLISH HONEY ONION SAUCE:
  • 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 garlic head peeled, 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 Emeril's Essence see * Note
  • 1/4 teaspoon freshly-ground black pepper
  • 2 feet hog casings (optional)
  • Vegetable oil for frying
  • 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

Details

Servings 4

Preparation

Step 1

* Note: See the "Bayou Blast - { 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.

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