Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kielbasa

Servings: 2 pounds, or about 12 to 14 sausages

1 ½ pounds ground pork
½ pound ground beef
3 cloves garlic, minced
1 tablespoon salt
1 ¼ teaspoons black pepper, coarsely ground
2 teaspoons brown sugar
¾ teaspoon marjoram
½ teaspoon allspice
¼ teaspoon liquid Barbecue Smoke (R), optional
2 tablespoons textured vegetable protein plus
¼ 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.


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