Yield: 2 servings
Measure | Ingredient |
---|---|
1½ pounds | Pork, ground |
½ pounds | Regular ground beef |
3 \N | 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) |
\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, 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