Klobase

• 8 pounds boneless pork, cubed
• 2 pounds ground beef
• 1/2 cup water
• 3 1/2 tablespoons salt
• 1 1/2 tablespoons pepper
• 1 teaspoon rubbed sage
• 1 teaspoon garlic salt
• 6 cloves garlic, minced
• Pork sausage casings (18 to 20 feet)
• 2 tablespoons shortening

1. Grind pork into a large mixing bowl using coarse blade of meat grinder. Add ground beef, 1/2 cup water, salt, pepper, sage, garlic salt, and garlic; mix well.
2. Rinse pork casings thoroughly with warm water; drain. Tie one end of each casing securely with cotton string. Stuff sausage mixture into casings according to basic directions for stuffing sausage. Twist and tie casings into 8-inch links. Refrigerate 24 hours to blend flavors. (Sausage links may be cooked immediately, refrigerated 3 to 4 days, or frozen for later use.)
3. Place 4 to 5 sausage links in a large skillet; pierce each link with a needle 3 to 4 times. Add water to skillet to depth of 1/2- inch. Cover and simmer over low heat 50 minutes or until lightly browned, turning occasionally. Slice and serve warm or use in other sausage recipes.

boneless pork, ground beef, water, salt, pepper, sage, garlic salt, garlic, sausage, shortening

Taken from www.myrecipes.com/recipe/klobase (may not work)