Andouille Ellens
Serving Size : 8
Ingredients for prepare Andouille Ellens
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | pounds | pork (2 lb. fat - 2 lb. lean) |
[usually Boston butt]
andouille ellens |
| 1 | pound | inner lining of pork stomach |
or largest intestinechitterlings
andouille ellens |
| 2 | each | cloves of garlic |
| 3 | each | bay leaves |
| 2 | each | large onions |
| 1 | tablespoon | salt (not iodized) |
| 1 | tablespoon | pepper |
| 1 | teaspoon | cayenne pepper |
| 1 | teaspoon | chili pepper |
| 1/2 | teaspoon | ground mace |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground allspice |
| 1 | tablespoon | minced thyme |
| 1 | tablespoon | minced marjoram |
| 1 | tablespoon | minced parsley |
recipe Andouille Ellens
(you can use an extra pound of pork instead
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of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least
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overnight and then smoke several hours using hickory, hackberry or ash. (Do
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not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses,
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sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary
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