TZUTC: -0800   
   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: ,   
                     
       
   MMMMM   
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