Kielbasa sausage (chile pepper magazine)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork, ground |
| ½ | pounds | Regular ground beef |
| 3 | Cloves garlic, minced | |
| 1 | tablespoon | Salt |
| 1¼ | teaspoon | Coarsely ground black pepper |
| 2 | teaspoons | Brown sugar |
| ¾ | teaspoon | Marjoram |
| ½ | teaspoon | Allspice |
| ¼ | teaspoon | Liquid smoke, optional |
| 2 | tablespoons | Textured vegetable protein plus 1/4 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, thoroughly 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. Refrigerate overnight to blend the flavors before cooking in your favorite manner. Kielbasa may also be smoked.
FROM: Stephanie Dicamillo, Jul-18-90 4:17pm Source: July/August issue of Chile Pepper magazine