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

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