Polish Deep-Fried Garlic Sausage

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, recipe follows
1/4 teaspoon ground black pepper
2 feet hog casings, optional
Vegetable oil, for frying
Polish Honey Sauce, recipe follows

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.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup 

Polish Honey Onion Sauce:
1/4 cup vegetable oil
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

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 1/2. 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. Yield: 1 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.