Andouille(2) Sausage Making

---------- Recipe via Meal-Master (tm) v8.02

Title: ANDOUILLE(2) SAUSAGE MAKING
Categories: Sausages, Meats
Yield: 5 lbs

4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley

Pork should be approx 2 lbs fat and 2 lbs lean
[usually Boston butt] The tripe is the inner lining of
pork stomach and chitterlings (largest intestine) may
be used instead. You can use an extra pound of pork
instead of the tripe/chitterlings.

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. [-=PAM=-]

Paul A. Meadows - Concepts In Drug Education Ottawa,
Ont K1S 5J6 FAX 613-565-3759

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From: af656@freenet.carleton.ca (Paul A. Meadows)
Newsgroups: rec.food.recipes Subject: COLLECTION:
Bratwurst Sausage Followup-To: rec.food.cooking Date:
16 Apr 1995 21:37:06 -0600 Organization: Freenet
Lines: 85 Sender: phill@mack.rt66.com Approved:
phill@rt66.com Message-ID:
<199504100414.AAA00198@freenet2.carleton.ca> Reply-To:
af656@freenet.carleton.ca (Paul A. Meadows)
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