Char says: "The following recipe is ethnically what our family makes for the holiday season, more for New Year's than Xmas. The recipe was handed down through the generations and requires probably more work than most would want to put into it, but it's worth the effort if somebody is interested in ethnic Portguese dishes."

5 lbs cubed pork (I've tried this with chicken and it works. Coarsely ground chicken or the ground chicken you buy in the store can be stuffed in the casings pretty well.)

Marinate 24 hours in:
½ C vinegar
½ C orange juice
1 Tbsp. salt
1 tsp. paparika
2 Tbsp. Portguese Allspice (if you don't have a Portguese or international store you can get this through mail order from a place called Amerils, I think it is, located in Fall River, MA. Coincindentally, this is where the American Portguese branch of the family is located.)

At this point in the receipe, if you've used chunks of chicken or pork, you can just fry it in oil and eat it like that, OR...you get sausage casings from your local butcher (if there is still such an animal in your neck of the woods <G>) and stuff the meat, tie the ends and smoke in a smoker, or on a very low heated bbq. I've even done them in the oven.

The recipe makes about 8 large sausages, which can then be frozen until ready to use.

Too much trouble? You can also buy the ready-made sausages. We have a Portguese speciality store in Orange County here in California where we get ours, or you can mailorder with overnight ship from the same place you get the Portguese Allspice, or another place is called Gaspers, both on the Internet. You can also find Linguica in the supermarket. It's a spicer version of the Chorise. Just be aware that there are Mexican sausage products called Chorizo and Lingusomethingoranother where the names are similar but the product is completely different.