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Ingredientes
- 1Â 1/2 lb pork loin or possibly butt removed from the
- Â Â bone and diced
- 1/2 lb pork fat
- 1/4 lb veal
- 1/2 c. dry red wine
- 1 x garlic head peeled, chopped
- 1/4 c. finely-minced green onions
- 2 Tbsp. chopped fresh parsley
- 1 tsp mustard seeds
- 1Â 1/2 tsp salt
- 3/4 tsp Emeril's Essence see * Note
- 1/4 tsp freshly-grnd black pepper
- 2 x feet hog casings (optional)
- Â Â Vegetable oil for frying
- 1/4 c. vegetable oil
- 4 c. thinly-sliced yellow onions
- 1 Tbsp. chopped garlic
- 1 c. beef or possibly chicken stock
- 6 Tbsp. honey
- 2 Tbsp. Creole mustard
- Â Â (or possibly other spicy whole grain mustard)
- 2 Tbsp. apple cider vinegar
Direcciones
- 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 tsp. of oil in a small skillet, and cook about 2 tsp. of the mix 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 warm oil. Cook till cooked through and golden, turning, about 3 to 4 min. 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 in the onions and cook, stirring, till caramelized, about 15 min. Add in the garlic and cook, stirring, for 1 minute. Add in the stock and bring to a boil. Cook, stirring, occasionally, till reduced by 1/2. Add in the honey, mustard and vinegar, and reduce heat to medium-low. Simmer till thickened, about 6 min. Remove from the heat and cold for at least 10 min before serving with the sausages. (Makes 1 c.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 1131 | |
| Calories from Fat 844 | 75% |
| Total Fat 93.86g | 117% |
| Saturated Fat 29.42g | 118% |
| Trans Fat 0.8g | |
| Cholesterol 183mg | 61% |
| Sodium 1089mg | 45% |
| Potassium 751mg | 21% |
| Total Carbs 28.86g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.38g | 18% |
| Protein 37.36g | 60% |
