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1 1/2 each Yards large sausage casing
About 2-3 inches wide
4 pound Lean fresh pork
2 pound Pork fat
3 1/3 tablespoon Finely minced garlic
2 tablespoon Salt
1/2 teaspoon Freshly ground black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Chili powder
1/8 teaspoon Mace
1/8 teaspoon Allspice
1/2 teaspoon Dried thyme
1 tablespoon Paprika
1/4 teaspoon Ground bay leaf
1/4 teaspoon Sage 5
Colgin's liquid hickory smok

Andouille was a great favorite in nineteenth-century New Orleans. This thick
Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced
about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also
used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town
about 30 miles from New Orleans that calls itself the Andouille Capital of the
World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the
casing about an hour in cold water to soften it and to loosen the salt in which
it is packed. Cut into 3 yard lengths, then place the narrow end of the
sausage stuffer in one end of the casing. Place the wide end of the stuffer up
against the sink faucet and run cold water through the inside of the casing to
remove any salt. (Roll up the casing you do not intend to use; put about 2
inches of coarse salt in a large jar, place the rolled up casing on it, then
fill the rest of the jar with salt. Close tightly and refrigerate for later
use.) Cut the meat and fat into chunks about 1/2 inch across and pass once
through the coarse blade of the meat grinder. Combine the pork with the
remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the
casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of
casing about 2 inches from one end. Fit the open end over the tip of the
sausage stuffer and slide it to about 1 inch from the wide end. Push the rest
of the casing onto the stuffer until the top touches the knot. (The casing
will look like accordian folds on the stuffer.) Fit the stuffer onto the meat
grinder as directed on the instructions that come with the machine, or hold
the wide end of the stuffer against or over the opeoning by hand. Fill the
hopper with stuffing. Turn the machine on if it is electric and feed the
stuffing gradually into the hopper; for a manual machine, push the stuffing
through with a wooden pestle. The sausage casing will fill and inflate
gradually. Stop filling about 1 1/4 inches from the funnel end and slip the
casing off the funnel, smoothing out any bumps carefully with your fingers and
being careful not to push the stuffing out of the casing. Tie off the open end
of the sausage tightly with a piece of string or make a knot in the casing
itself. Repeat until all the stuffing is used up. To cook, slice the andouille
1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on
each side, until brown and crisp at the edges. From: Ellen Cleary


4 pound Pork (2 lb fat -- 2 lb lean)
[usually Boston butt]
1 pound Inner lining of pork stomach
Or largest intestine (chitterlings)
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, molassess, sugar
cane or brown sugar on the wood before lighting. From: Ellen Cleary


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