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.
Yield: 1 cup