Andouille #2

Name: Andouille #2
Ingredients: 4 pounds pork (2 lb fat, 2 lb lean); 1 x pork shoulder Boston; 1 pound tripe (inner lining of pork stomach); 1 x chitterlings (i.e. large intestine); 2 each garlic cloves; 3 each bay leaves; 2 each onions large; 1 tablespoon salt (not iodized); 1 tablespoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon hot chili peppers; 1/2 teaspoon mace ground; 1/2 teaspoon cloves ground; 1/2 teaspoon allspice ground; 1 tablespoon thyme minced; 1 tablespoon marjoram minced; 1 tablespoon parsley leaves minced

17 ingredients

6 steps

Ingredients

4 pounds pork (2 lb fat, 2 lb lean)
1 x pork shoulder Boston
1 pound tripe (inner lining of pork stomach)
1 x chitterlings (i.e. large intestine)
2 each garlic cloves
3 each bay leaves
2 each onions large
1 tablespoon salt (not iodized)
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon hot chili peppers
1/2 teaspoon mace ground
1/2 teaspoon cloves ground
1/2 teaspoon allspice ground
1 tablespoon thyme minced
1 tablespoon marjoram minced
1 tablespoon parsley leaves minced

Directions

1

Note: you can use an extra pound of pork instead of the tripe Chop, do not grind the meat.
2

Mix with seasonings.
3

Stuff into casings.
4

Age at least overnight and then smoke several hours using hickory, hackberry or ash.
5

(Do not use pine.)
6

Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.