Hey Billdawg, here's my recipe for smoked kielbasa in case you want to skip the pre-mix. This is my variation based on Rytek Kutas' recipe. I've tweaked it a bit over the years... and you can too.
This is for 10 pounds of ground pork (I like to keep my recipes gauged for 10 pounds that way I can adjust up or down fairly easy. If you're doing 15 pounds add an extra half of what's listed below)
1 pint ice water
2 cups soy protein concentrate of non fat dry milk
3 Tablespoons of Salt (you can adjust this to your liking)
1 Teaspoon Sugar
2 LEVEL Teaspoons of Instacure #1
1 Tablespoon fresh cracked black pepper
1 Heaping Teaspoon Marjoram (you can adjust this to your liking as well)
10 cloves of fresh garlic, either diced fine of shot thru a garlic press. I prefer using the garlic press method.
Obviously, any of the ingredients above - except the Instacure #1 - can be tweeked to your liking...just remember to do a fry test before you start stuffing. And remember, the flavors of the seasonings are going to get a bit stronger (especially the garlic) and more blended after they've had more time in the meat/sausage. The fry test is a great way to take a quick test but the final product - especially after smoking - is going to taste different to some extent.
If your going to smoke the kielbasa, then you'll definitely want to dry hang the sausage overnight in a fridge. The smell in that fridge will be awesome the next morning, but I would recommend using a second fridge if you can for the overnight drying because of the aroma!
Hope this helps.