LOCATION: Recipes >> Preserving Meats >> Andouille 03
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Andouille 03
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ANDOUILLE
4 pound pork (2 lb fat -- 2 lb lean) (usually Boston butt)
1 pound inner lining of pork stomach or largest intestine (chitterlings)
2 cloves garlic
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
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.
Variation: Use an extra pound of pork instead of the tripe.
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