Andouille #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork (2 lbs fat, 2 lbs lean) |
| 1 | pounds | Inner lining of pork stomach or largest intestine (chitterlings) |
| 2 | eaches | Garlic cloves |
| 3 | eaches | Bay leaves |
| 2 | eaches | Lge 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
(you can use an extra pound of pork instead of the tripe.) 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. Source: Ellen Cleary Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By FRED TOWNER On 10-20-94