Smoked Country Sausage

Preparation info
  • Makes about

    1½ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

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.