Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1134.44 Kcal (4750 kJ) | ||
| Calories from fat | 700.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.86g | 120% | |
|---|---|---|---|
| Cholesterol | 209.2mg | 70% | |
| Sodium | 4664.28mg | 194% | |
| Potassium | 1484.58mg | 32% | |
| Total Carbs | 45.72g | 15% | |
| Sugars | 27.35g | 109% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 61.15g | 122% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.2mg | 35% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 214.82 Kcal (899 kJ) | ||
| Calories from fat | 132.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 120% | |
|---|---|---|---|
| Cholesterol | 39.61mg | 70% | |
| Sodium | 883.23mg | 194% | |
| Potassium | 281.12mg | 32% | |
| Total Carbs | 8.66g | 15% | |
| Sugars | 5.18g | 109% | |
| Dietary Fiber | 1.1g | 23% | |
| Protein | 11.58g | 122% | |
| Vitamin C | 1.9mg | 16% | |
| Iron | 1.2mg | 35% | |
| Calcium | 28.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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