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MSGID: 35319.fidonet_cooking@1:105/500 2db2172e
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 
  
  Recipe FROM: ,
               
 
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