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  Recipe Home » Cajun » Andouille #2
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  Andouille #2
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 254
Ingredients:
4 lb Pork (2 lb fat, 2 lb lean)
1 each [usually Boston butt]
1 lb Inner lining of pork stomach
1 each Or largest intestine (chitte
2 each Cloves of garlic
3 each Bay leaves
2 each Large onions
1 tbsp Salt (not iodized)
1 tbsp Pepper
1 tsp Cayenne pepper
1 tsp Chili pepper
1/2 tsp Ground mace
1/2 tsp Ground cloves
1/2 tsp Ground allspice
1 tbsp Minced thyme
1 tbsp Minced marjoram
1 tbsp Minced parsley
Instructions:
(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. From: Ellen Cleary
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