Andouille #2

Name: Andouille #2
Ingredients: 4 pounds ground pork 2 lb fat, 2 lb lean; 1 pound sausage casing; 2 cloves garlic; 3 each bay leaves; 2 large onions; 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

15 ingredients

7 steps

Ingredients

4 pounds ground pork 2 lb fat, 2 lb lean
1 pound sausage casing
2 cloves garlic
3 each bay leaves
2 large onions
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

(you can use an extra pound of pork instead of the tripe.)
2

Chop, do not grind the meat.
3

Mix with seasonings.
4

Stuff into casings.
5

Age at least overnight and then smoke several hours using hickory, hackberry or ash.
6

(Do not use pine.)
7

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