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 Vegetable oil, for frying Polish Honey Sauce

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 the remaining ingredients, except the oil. Mix well by hand. 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. 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 F. 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. Serve with Polish Honey sauce. Yield : 4 to 6 servings


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