---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Kielbasa Sausage Followup-To: rec.food.cooking Date: 14 Nov 1998 05:24:06 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Kielbasa Sausage 1 1/2 pounds pork -- ground 1/2 pound ground beef 3 cloves garlic -- minced 1 tablespoon salt 1 1/4 teaspoons black pepper -- coarsely ground 2 teaspoons brown sugar 3/4 teaspoon marjoram 1/2 teaspoon allspice 1/4 teaspoon liquid Barbecue Smoke(R) -- optional 2 tablespoons textured vegetable protein plus 1/4 cup water -- optional 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. Yield: 2 pounds or about 12 to 14 sausages. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.