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Andouille 2 Sausage Making

Recipe name:
Andouille 2 Sausage Making

Recipe category:
Main Dish

What are your thoughts about this classic dish?

Recipe detials: Andouille(2) Sausage Making

4 lb Pork 1 lb Tripe or chitterlings 2 Garlic cloves 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 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 -

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Andouille 2 Sausage Making

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