Andouille Sausage Making

5 Lbs

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Andouille Sausage Making Ingredients

4 lb Pork	1 ts Chili pepper
1 lb Tripe or chitterlings	1/2 ts Ground mace
2 Garlic cloves	1/2 ts Ground cloves
3 Bay leaves	1/2 ts Ground allspice
2 lg Onions	1 tb Minced thyme
1 tb Salt (not iodized)	1 tb Minced marjoram
1 tb Pepper	1 tb Minced parsley
1 ts Cayenne pepper

Instructions for Andouille Sausage Making

Pork 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. You can use an extra pound of pork instead of the tripe/chitterlings. 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. [-=PAM=-] Paul A. Meadows - Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7469 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet Lines: 85 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199504100414.AAA00198@freenet2.carleton.ca> Reply-To: af656@freenet.carleton.ca (Paul A. Meadows) NNTP-Posting-Host: mack.rt66.com MM: Bratwurst(2) (Sausage Making) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized