Date: Sat, 17 Feb 1996 01:06:44 -0600 From: rael@EbiCom.net Knew I had this somewhere. Will admit I havent made it, so....lemme know if it works. Better yet, send me some . From _Cajun_Cuisine_ by Beau Bayou Publishing Company, 1985. 1. Rinse the pork stomach in salty water, cut open and remove all fat; grind coarsely in a food processor or food grinder. 2. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is available smoke at 120 degrees to 150 degrees for approximately 4 to 6 hours. rael@ebicom.net Mississippi Redneck Cook CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.