Ingredients
- 3 garlic (cloves minced)
- 1 sausage casings
- 1/4 liquid barbecue smoke
- 400 gr pork (ground)
- 230 gr beef (ground)
- 60 ml water (optional)
- 18 gr textured vegetable protein (plus)
- 9 gr brown sugar
- 8 gr salt
- 4 gr black pepper coarsely (ground)
- 1 gr allspice
- 1 gr marjoram
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 61 cm 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.
