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-> [Andouille, Creole & Cajun, Meats, Sausages, Southern] -> [Andouille sausage making Recipe] |
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Andouille sausage making
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| Artist: |
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| Categories: |
Andouille, Creole & Cajun, Meats, Sausages, Southern |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Pork | | 1
| lbs | Tripe or chitterlings | | 2
| | Garlic cloves | | 3
| | Bay leaves | | 2
| large | Onions | | 1
| tbsp | Salt (not iodized) | | 1
| tbsp | Pepper | | 1
| tsp | Cayenne pepper | | 1
| tsp | Chili pepper | | 1/2
| tsp | Ground mace | | 1/2
| tsp | Ground cloves | | 1/2
| tsp | Ground allspice | | 1
| tbsp | Minced thyme | | 1
| tbsp | Minced marjoram | | 1
| tbsp | Minced parsley |
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Procedures:
| 1 | 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. | | 2 | You can use an extra pound of pork instead of the tripe/chitterlings. | | 3 | Chop, do not grind the meat. | | 4 | Mix with seasonings. | | 5 | Stuff into casings. | | 6 | Age at least overnight and then smoke several hours using hickory, hackberry or ash. | | 7 | (do not use pine). | | 8 | Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. | | 9 | [-=pam=-] paul a. | | 10 | Meadows - concepts in drug education ottawa, ont k1s 5j6 fax 613-565-3759 ~~~ rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. | | 11 | Please read the "posting guidelines" article first. | | 12 | Please allow several days for your submission to appear. | | 13 | Xref: news.demon.co.uk rec.food.recipes:7469 path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.net!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail |
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