Andouille Sausage #2
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Andouille Sausage #2
  Sausage    Meat  
Last updated 6/12/2012 1:03:55 AM. Recipe ID 28137. Report a problem with this recipe.
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       Title: Andouille sausage #2
 Categories: Meat
      Yield: 8 Servings
 
      4 lb Pork (2 lb fat -- 2 lb lean)
           -[usually Boston butt]
      1 lb Inner lining of pork stomach
           -or largest intestine
           -(chitterlings)
      2    Cloves garlic
      3    Bay leaves
      2 lg Onions
      1 tb Salt (not iodized)
      1 tb Pepper
      1 ts Cayenne pepper
      1 ts Chili pepper
    1/2 ts Ground mace
    1/2 ts Ground cloves
    1/2 ts Ground allspice
      1 tb Minced thyme
      1 tb Minced marjoram
      1 tb Minced parsley
 
  di2@delphi.com (Diana Rattray) (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,
  molassess, sugar cane or brown sugar on the wood before lighting.




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Recipe ID 28137 (Apr 03, 2005)

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