Kielbasa sausage
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork; ground |
| ½ | pounds | Ground beef |
| 3 | 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 |
| Plus | ||
| ¼ | cup | Water; optional |
| Sausage casings | ||
Directions
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.