Andouille (ellen cleary 2)
1 servings
Ingredients
| Quantity | 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 |
Directions
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