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Title: Smoked Kielbasa
Categories: Lithuanian, Sausage
Yield: 1 Batch
1/2 ts MSG (optional)
1/2 ts Mustard seeds
3/4 tb Curing salt *
1/2 tb Salt
1 ts Black pepper; freshly ground
1/2 tb Ground allspice
1/2 c Water; cold
1/2 ts Garlic powder
4 lb Pork butt; coarsely ground
1 lb Beef; coarsely ground
* Made by Morton's and available in specialty shops or supermarkets.
This is Bill Daileda's version of smoked sausage, and it is a bit
closer to what most Americans know as Polish sausage. It is
Lithuanian in origin, however, and not as fatty as that stuff you get
from the supermarket.
To prepare, follow the directions for the fresh kielbasa, but then
tie the stuffed casings into rings and smoke them.
Recipe by Bill Daileda
Posted by: Ed P <esp@snet.n>
Recipe FROM: <news:10i7lgt$2eau2$
1@dont-email.me>,
<news:rec.food.cooking/1579104>
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