Andouille (ellen cleary 2)

Yield: 1 servings

Measure Ingredient
4 pounds Pork (2 lbs fat, 2 lbs lean) [usually Boston butt]
1 pounds Inner lining of pork stomach or largest intestine (chitterlings)
2 eaches Cloves of garlic
3 eaches Bay leaves
2 larges Onions
1 tablespoon Salt (not iodized)
1 tablespoon Pepper
1 teaspoon Cayenne pepper
1 teaspoon Chili pepper
½ teaspoon Ground mace
½ teaspoon Ground cloves
½ teaspoon Ground allspice
1 tablespoon Minced thyme
1 tablespoon Minced marjoram
1 tablespoon Minced parsley

FROM: ELLEN CLEARY, JUL-14

(you can use an extra pound of pork instead of the tripe.) NOTE: See Andouille #1 for more complete instructions. Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting.

Submitted By SALLIE KREBS On 04-29-95

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