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Andouille (#2) Recipe
Serves: 4
Keywords: Cajun, recipe, recipes, Andouille (#2) Recipe
Ingredients
4
lb.
Pork (2 lbs fat, 2 lbs lea
1
x
(chitterlings)
3
each
Bay leaves
1
T
Salt; (not iodized)
1
t
Cayenne pepper
½
t
Ground mace
½
t
Ground allspice
1
T
Minced marjoram
1
lb.
Inner lining of pork stoma
2
each
Garlic cloves
2
each
Lg Onions
1
T
Pepper
1
t
Chili pepper
½
t
Ground cloves
1
T
Minced thyme
1
T
Minced parsley
Directions
- (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.