| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sausage, Prodigy, L.a. times, Dish |
7 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork; ground |
| 1/2 |
lb |
Ground beef |
| 3 |
|
Cl Garlic; minced |
| 1 |
tb |
Salt |
| 1 1/4 |
ts |
Black pepper; coarsely groun |
| 2 |
ts |
Brown sugar |
| 3/4 |
ts |
Marjoram |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Liquid barbecue smoke(r) optional |
| 2 |
tb |
Textured vegetable protein |
|
|
Plus |
| 1/4 |
c |
Water; optional |
|
|
Sausage casings |
INSTRUCTIONS
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.
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