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Smoked Country Sausage
- Makes about
1½ pounds
- Difficulty
Medium
By Helen Witty and Elizabeth Schneider
Published 1979
A few hours in a box-type electric home smoker adds the tang of hickory smoke to the seasonings of the preceding recipe, Spicy Country-Style Sausage Meat. This is a firm, easily sliced cylinder, golden on the outside. Slice and cook this sausage just as you would the unsmoked sausage that is its base.
Ingredients
Method
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