Andouille #2 Recipe
Recipe
Ingredients
4 lb pork (2 lb fat, 2 lb lean)
1 [usually boston butt]
1 lb inner lining of pork stomach
1 or largest intestine (chitte
2 each cloves of garlic
3 each bay leaves
2 each 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
Recipe
Preparation
(you can use an extra pound of pork instead of the tripe.) - 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. From: Ellen Cleary
Servings:
8
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to Meat Recipes
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Foods containing allyl sulfides
( includes eschalot, onions and welsh onion)
The onion and garlic family of vegetables is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
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Andouille #2 Recipe from the Recipes 4U Collection
You no longer need waste money on premium price recipe cookery books or exorbitant meals out in swanky eating establishments, just discover & print the recipe that fits your mood and before you know it, you will be preparing a good meal to amaze your family in the comfort of your own home
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