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 intestine chitterlings 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

(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, molasses, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary Preparation Time: 0:00

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