Portuguese Sausage
3 Ib. lean. pork with little fat cut in strips
2 tsp. salt
2 cloves garlic
1 tsp. sugar
Marinate the pork for 2 days in:
1/4 c. white vinegar
1 tsp. black pepper
6 red peppers, chopped
Stuff the casings and refrigerate 1 day. Smoke for 1 hour, using hickory chips. Makes 5 - 8 inch sausages. When ready, steam in pot with 1/2 c. water, cook and slice and serve.
