Lean Kielbasa

Kielbasa, Hickory chips
1 lb Basic Meat Mixture (above)
4 oz low-fat ground beef
1 clove garlic, crushed
1/2 tsp finely chopped onion
1 1/2 tsp ground coriander
1/2 tsp ground mace
1/2 tsp sugar
1 1/8 yards sausage casing

Soak chips in water 1 hour; drain. Wrap chips in aluminum foil, and make several holes on top and sides of foil. Light gas grill on one side; place foil wrapped chips directly on hot coals. Place grill rack over chips, and place a pan of water on rack. Let burn 10 to 15 minutes. Position knife blade in food processor bowl; add Basic Meat Mixture and next 6 ingredients. Process until smooth, stopping once to scrape down sides. Divide into five (4-ounce) portions. Cut casing into five (8-inch) pieces; slip one end of each casing over sausage funnel tip. Using the handle of a wooden spoon, force each portion of meat mixture through funnel into each casing; twist ends. Arrange sausage on prepared grill rack opposite water; cook, covered, 45 minutes or until internal meat thermometer registers 170 degrees F., turning occasionally.

Yield: 5 servings
Nutrition: 170 calories (27% from fat) per sausage, 28. 6 g protein, 5.1 g fat (1. 6 g saturated), 1. 4 g carbohydrate, 0.1 g fiber, 85 mg cholesterol, 174 mg sodium, and 15 mg calcium.