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Polish Deep Fried Garlic Sausage

  • Yield: 4 to 6 servings


  • 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
  • Polish Honey Sauce


  • 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.