Andouille(2) sausage making
5 Lbs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork |
| 1 | pounds | Tripe or chitterlings |
| 2 | Garlic cloves | |
| 3 | 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 |
Directions
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings.
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, molassess, sugar cane or brown sugar on the wood before lighting. [-=PAM=-] Paul A. Meadows - Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759
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hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@... (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet Lines: 85 Sender: phill@... Approved: phill@... Message-ID:
<199504100414.AAA00198@...> Reply-To: af656@... (Paul A. Meadows) NNTP-Posting-Host: mack.rt66.com
MM: Bratwurst(2) (Sausage Making)