Polish Deep-Fried Garlic Sausage (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
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 |
Directions:
1. 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.
2. 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.)
3. 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.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
8. Polish Honey Onion Sauce:
9. 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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