Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork loin or butt, removed from the bone and diced

  2. 1/2 pound pork fat

  3. 1/4 pound veal

  4. 1/2 cup dry red wine

  5. 1 head garlic, peeled and minced

  6. 1/4 cup finely chopped green onions

  7. 2 tablespoons minced fresh parsley

  8. 1 teaspoon mustard seeds

  9. 1 1/2 teaspoons salt

  10. 3/4 teaspoon Essence

  11. 1/4 teaspoon ground black pepper

  12. 2 feet hog casings, optional

  13. Vegetable oil for frying


  15. 4 cups thinly sliced yellow onions

  16. 1 tablespoon minced garlic

  17. 1 cup beef or chicken stock

  18. 6 tablespoons honey

  19. 2 tablespoons Creole mustard, or other spicy whole grain mustard

  20. 2 tablespoons apple cider vinegar

Instructions Jump to Ingredients ↑

  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 wine, garlic, green onions, parsley, mustard seeds, salt, essence and pepper. Mix well by hand.

  2. 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.

  3. 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.)

  4. Heat a large pot of vegetable oil to 360° F.

  5. 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 and serve with Ukranian Honey Onion Sauce.

  6. Ukranian Honey Onion Dipping Sauce (lukovey vzhar):

  7. 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 half. 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.

  8. Yield : 1 cup


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