Andouille #2
Source: recipeland.com/recipe/v/andouille-2-3072
Ingredients
- 4 pounds ground pork 2 lb fat, 2 lb lean
- 1 pound sausage casing
- 2 cloves garlic
- 3 each bay leaves
- 2 large onions
- 1 tablespoon salt not iodized
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon hot chili peppers
- 1/2 teaspoon mace ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon allspice ground
- 1 tablespoon thyme minced
- 1 tablespoon marjoram minced
- 1 tablespoon parsley leaves minced
Directions
- (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.