*  Exported from  MasterCook  *

                       ANDOUILLE(2) SAUSAGE MAKING

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Pork                             Poultry
                Dried                            Mexican
                Greek                            Swiss
                Wine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Pork
   1      pound         Tripe or chitterlings
   2                    Garlic cloves
   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

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 -

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