Andouille Sausage Making

Title:
Andouille Sausage Making

Yield:
5 Lbs

Categories:
Sausages,
Meats




Ingredients:





     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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 hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail 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:


 
Reply-To:


 af656@freenet.carleton.ca (Paul A. Meadows) NNTP-Posting-Host:


 mack.rt66.com


 


 MM: Bratwurst(2) (Sausage Making)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini