Andouille sausage #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork (2 lb fat -- 2 lb lean) [usually Boston butt] |
| 1 | pounds | Inner lining of pork stomach or largest intestine (chitterlings) |
| 2 | Cloves garlic | |
| 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
di2@... (Diana Rattray) (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, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .