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.