Andouille

Title:
Andouille

Yield:
60 Servings

Categories:
Meat




Ingredients:





     5 lb Pork stomach (maws)


    10 lb Pork butt; cut into 1/2-in.


          -cubes


   1/2 lb Fresh garlic; minced


     1 oz Cayenne pepper


   1/2 oz Black pepper


   1/2 c  Curing salt


   1/4 c  Msg


          Sausage casing






 Date: Sat, 17 Feb 1996 01:06:44 -0600


 


 From: rael@EbiCom.net


 


 Knew I had this somewhere.  Will admit I haven't made it, so....lemme know


 if it works. Better yet, send me some .
From _Cajun_Cuisine_ by Beau


 Bayou Publishing Company, 1985.


 


 1.  Rinse the pork stomach in salty water, cut open and remove all fat;


 grind coarsely in a food processor or food grinder.


 


 2.  Mix all ingredients together and stuff into casing using a funnel or


 sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is


 available smoke at 120 degrees to 150 degrees for approximately 4 to 6


 hours. rael@ebicom.net Mississippi Redneck Cook


 


 CHILE-HEADS DIGEST V2 #243


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.