Kielbasa Sausage (chile Pepper Magazine) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Pork, ground
1/2 tsp: Allspice,
1/2 lbs: Regular ground beef,
1/4 tsp: Liquid smoke, optional
3 Cloves: garlic, minced
2 tbsp: Textured vegetable protein,
1 tbsp: Salt,
-plus 1/4 cup water,
1 1/4 tsp: Coarsely ground black pepper,
-, optional
2 tsp: Brown sugar,
Sausage Casings,
3/4 tsp: Marjoram,
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
Source from luhu.jp
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
Source from luhu.jp