- 1 1/2 pounds pork loin or butt, removed from the bone and diced
- 1/2 pound pork fat
- 1/4 pound veal
- 1/2 cup dry red wine
- 1 head garlic, peeled and minced
- 1/4 cup finely chopped green onions
- 2 tablespoons minced fresh parsley
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons salt
- 3/4 teaspoon Essence
- 1/4 teaspoon ground black pepper
- 2 feet hog casings, optional
- Vegetable oil for frying
- UKRANIAN HONEY ONION DIPPING SAUCE:
- 4 cups thinly sliced yellow onions
- 1 tablespoon minced garlic
- 1 cup beef or chicken stock
- 6 tablespoons honey
- 2 tablespoons Creole mustard, or other spicy whole grain mustard
- 2 tablespoons apple cider vinegar
- 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.
- 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° 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 and serve with Ukranian Honey Onion Sauce.
- Ukranian Honey Onion Dipping Sauce (lukovey vzhar): 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.
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