Recipes Included On This Page K.C. Masterpiece's Original Barbecue Sauce Kielbasa Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * K.C. Masterpiece's Original Barbecue Sauce Recipe By : Todd Wilbur Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3/4 cup light corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop. This recipe yields 1 1/2 cups. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com" S(Formatted for MC5): "08-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kielbasa Recipe By : Recipe courtesy of Emeril Lagasse, 1999 Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Pork butt -- Cut into 1" Cubes 1/2 Pound Beef Chuck -- Cut into 1" Cubes 1/2 Pound Pork Fat -- Cubed 1/2 Cup Garlic -- Chopped 4 Tablespoons Paprika 1/2 Teaspoon Ground Allspice 2 Teaspoons Salt 2 Teaspoons Freshly Ground Black Pepper 1 Teaspoon Caraway Seeds 1 Teaspoon Ground Dried Marjoram 1 Teaspoon Ground Dried Summer Savory 1 Pint 1 1/2 inch casings In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Yield: about 2 1/2 pounds