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LOCATION: Recipes >> Preserving Meats >> Kielbasa Sausage

Print this Recipe    Kielbasa Sausage

1 1/2 pounds ground pork
1/2 pound ground beef
3 cloves garlic, minced
1 tablespoon salt
1 1/4 teaspoons coarsely ground black pepper
2 teaspoons brown sugar
3/4 teaspoon marjoram
1/2 teaspoon allspice
1/4 teaspoon liquid Smoke, 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.

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