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Receta Polish Deep Fried Garlic Sausage
by Global Cookbook

Polish Deep Fried Garlic Sausage
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Ingredientes

  • 1 1/2 lb pork loin or possibly butt removed from the
  •     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
  • 1 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)
  •     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
  •     (or possibly other spicy whole grain mustard)
  • 2 Tbsp. apple cider vinegar

Direcciones

  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 tsp. of oil in a small skillet, and cook about 2 tsp. of the mix 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. 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.
  4. 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.)
  5. This recipe yields 4 to 6 servings.