Andouille 3
Serving Size : 1
Ingredients for prepare Andouille 3
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | pounds | pork - (2 lbs fat, 2 lbs |
lean
andouille 3 |
| 1 | pound | inner lining of pork stomach or largest |
intestinechitterlings
andouille 3 |
| 2 | | garlic cloves |
| 3 | | bay leaves |
| 2 | large | onions - chopped |
| 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 3
(you can use an extra pound
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of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff
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into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use softwoods
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such as pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane
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or brown sugar on the wood before lighting. Source: Cajun Fred
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