Cut unrendered cold pork fat and cold lean pork meat in strips and run through the sausage maker with garlic, onion, ginger and spices. Put in glass bowl.

Put in glass bowl, handmix with heavy cream, mix in bread crumbs till firm. Rest to let flavors mingle. Make 12 to 14 ice cream scoop size balls. Roll each ground frikandel sausage stuffing ball out to hot dog size in plastic wrap, twirl ends closed.

Boil water in pan, turn off, put wrapped sausages in, poach fifteen minutes. Pour off hot water, fill with cold water till sausages have solidified. Lift out to unwrap, dry.

In cast iron skillet, heat 2 cups of oil, 1/2” of oil in the skillet, to 350F degrees, turn heat down, float sausages in the hot oil till dark brown, with a crispy crust, about two minutes. Serve warm. Shrinkwrap leftover sausages if freezing. Filter and reuse warm oil for future pork flavored oil use.