-
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
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
-
15
Published by William and Morrow, 1993.
-
16
In a large skillet, heat the oil over medium-high heat.
-
17
Add the onions and cook, stirring, until caramelized, about 15 minutes.
-
18
Add the garlic and cook, stirring, for 1 minute.
-
19
Add the stock and bring to a boil.
-
20
Cook, stirring, occasionally, until reduced by 1/2.
-
21
Add the honey, mustard and vinegar, and reduce heat to medium-low.
-
22
Simmer until thickened, about 6 minutes.
-
23
Remove from the heat and cool for at least 10 minutes before serving with the sausages.
