Andouille Sausage #2
- 4 lb Pork (2 lb fat -- 2 lb lean)
- -[usually Boston butt]
- 1 lb Inner lining of pork stomach
- -or largest intestine
- -(chitterlings)
- 2 Cloves garlic
- 3 Bay leaves
- 2 lg Onions
- 1 tb Salt (not iodized)
- 1 tb Pepper
- 1 ts Cayenne pepper
- 1 ts Chili pepper
- 1/2 ts Ground mace
- 1/2 ts Ground cloves
- 1/2 ts Ground allspice
- 1 tb Minced thyme
- 1 tb Minced marjoram
- 1 tb Minced parsley
di2@delphi.com (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, http://www.erols.com/hosey.
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, http://www.erols.com/hosey.
