Andouille
- 5 lb Pork stomach (maws)
- 10 lb Pork butt; cut into 1/2-in.
- -cubes
- 1/2 lb Fresh garlic; minced
- 1 oz Cayenne pepper
- 1/2 oz Black pepper
- 1/2 c Curing salt
- 1/4 c Msg
- Sausage casing
Date: Sat, 17 Feb 1996 01:06:44 -0600
From: rael@EbiCom.net
Knew I had this somewhere. Will admit I haven't made it, so....lemme know
if it works. Better yet, send me some. From _Cajun_Cuisine_ by Beau
Bayou Publishing Company, 1985.
1. Rinse the pork stomach in salty water, cut open and remove all fat;
grind coarsely in a food processor or food grinder.
2. Mix all ingredients together and stuff into casing using a funnel or
sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is
available smoke at 120 degrees to 150 degrees for approximately 4 to 6
hours. rael@ebicom.net Mississippi Redneck Cook
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
From: rael@EbiCom.net
Knew I had this somewhere. Will admit I haven't made it, so....lemme know
if it works. Better yet, send me some
Bayou Publishing Company, 1985.
1. Rinse the pork stomach in salty water, cut open and remove all fat;
grind coarsely in a food processor or food grinder.
2. Mix all ingredients together and stuff into casing using a funnel or
sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is
available smoke at 120 degrees to 150 degrees for approximately 4 to 6
hours. rael@ebicom.net Mississippi Redneck Cook
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
