Polish Deep-Fried Garlic Sausage

• 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

1. Pass the pork, pork fat, and veal through a food grinder fitted with a coarse die.
2. Place the meat in a large bowl and combine with the remaining ingredients, except the oil.
3. Mix well by hand.
4. Heat a teaspoon of oil in a small skillet, and cook about 2 teaspoons of the mixture to test the seasoning.
5. Adjust seasonings, to taste.
6. With the sausage attachment on a mixer, stuff the casings, if being used.
7. Twist and tie off to make 4-inch sausages.
8. (Alternately, shape into patties.)
9. 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.
10. Cook until cooked through and golden brown, turning, about 3 to 4 minutes.
11. Remove from the oil with a slotted spoon and drain on paper towels.
12. Serve with Polish Honey sauce.
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
16. Published by William and Morrow, 1993.
17. In a large skillet, heat the oil over medium-high heat.
18. Add the onions and cook, stirring, until caramelized, about 15 minutes.
19. Add the garlic and cook, stirring, for 1 minute.
20. Add the stock and bring to a boil.
21. Cook, stirring, occasionally, until reduced by 1/2.
22. Add the honey, mustard and vinegar, and reduce heat to medium-low.
23. Simmer until thickened, about 6 minutes.
24. Remove from the heat and cool for at least 10 minutes before serving with the sausages.
25. Yield: 1 cup

pork loin, pork fat, veal, red wine, garlic, green onions, parsley, mustard seeds, salt, ground black pepper, casings, vegetable oil, honey sauce, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, vegetable oil, onions, garlic, beef, honey, creole mustard, apple cider vinegar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/polish-deep-fried-garlic-sausage-recipe.html (may not work)