Andouille Sausage Making
Serving Size : 5
Ingredients for prepare Andouille Sausage Making
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | pounds | Pork |
| 1 | pound | Tripe or chitterlings |
| 2 | | Garlic cloves |
| 3 | | Bay leaves |
| 2 | 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 Sausage Making
Pork should be approx 2 lbs fat and
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2 lbs lean [usually Boston butt] The tripe is the inner lining
Andouille Sausage Making
of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of
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pork instead of the tripe/chitterlings. 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 not use pine.) Throw anything sweet, such as
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cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on
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the wood before lighting.
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