Andouille #2 Recipe

Serves: 1
Keywords: Makemeat, recipe, recipes, Andouille #2 Recipe

lb.

Pork (2 lbs fat, 2 lbs lean) [usually Boston butt]

lb.

Inner lining of pork stomach or largest intestine (chitterlings)

Cloves of garlic

Bay leaves

Onions

Salt (not iodized)

Pepper

Cayenne pepper

Chili pepper

Ground mace

Ground cloves

Ground allspice

Minced thyme

Minced marjoram

Minced parsley

(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, molasses, sugar cane or brown sugar on the wood before lighting.
Ellen Cleary From: Rich Harper