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Andouille sausage making
Artist: _ Yield: 5
Categories: Andouille, Creole & Cajun, Meats, Sausages, Southern Rating: no rating.
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Ingredients:
4 lbsPork
1 lbsTripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 largeOnions
1 tbspSalt (not iodized)
1 tbspPepper
1 tspCayenne pepper
1 tspChili pepper
1/2 tspGround mace
1/2 tspGround cloves
1/2 tspGround allspice
1 tbspMinced thyme
1 tbspMinced marjoram
1 tbspMinced parsley
Procedures:
1Pork should be approx 2 lbs fat and 2 lbs lean [usually boston butt] the tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.
2You can use an extra pound of pork instead of the tripe/chitterlings.
3Chop, do not grind the meat.
4Mix with seasonings.
5Stuff into casings.
6Age at least overnight and then smoke several hours using hickory, hackberry or ash.
7(do not use pine).
8Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.
9[-=pam=-] paul a.
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