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Kielbasa Sausage

1 1/2 lb Pork; ground
1/2 lb Ground beef
3 Cl Garlic; minced
1 tb Salt
1 1/4 ts Black pepper; coarsely groun
2 ts Brown sugar
3/4 ts Marjoram
1/2 ts Allspice
1/4 ts Liquid barbecue smoke(r) - optional
2 tb Textured vegetable protein plus 1/4 c 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, thoroug 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. Refrigerat 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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