Yield: 7 Servings
Measure | Ingredient |
---|---|
1½ pounds | Pork; ground |
½ pounds | Ground beef |
3 \N | Cl Garlic; minced |
1 tablespoon | Salt |
1¼ teaspoon | Black pepper; coarsely groun |
2 teaspoons | Brown sugar |
¾ teaspoon | Marjoram |
½ teaspoon | Allspice |
¼ teaspoon | Liquid barbecue smoke(r) optional |
2 tablespoons | Textured vegetable protein |
\N \N | Plus |
¼ cup | Water; optional |
\N \N | Sausage casings |
Knead together the pork, beef, and garlic in a large bowl. Combine the remaining ingredients in another bowl, then combine both mixtures, thoroug kneading the flavorings into the meat. Stuff the casings to form 18 to 24-inch links, then tie the two ends together, forming a ring. Refrigerat overnight to blend the flavors before cooking in your favorite manner.
Kielbasa may also be smoked. Yield: 2 pounds or about 12 to 14 sausages.