Andouille(2) Sausage Making Recipe

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Andouille(2) Sausage Making Recipe from the Recipes 4U Collection


Andouille(2) Sausage Making Recipe

Recipe Ingredients

4 lb pork
1 lb 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

Recipe Preparation

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

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MM: Bratwurst(2) (Sausage Making)



Servings: 5




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Andouille(2) Sausage Making Recipe Category from Recipes 4U

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This Andouille(2) Sausage Making Recipe is one of our Meat Recipes, which are collected from our own collection and open source collections. It goes without saying that, with over 50,000 recipes in our cookbook it would be a massive culinary exercise to prepare and eat every single recipe, so please exercise caution and plan carefully. If you spot any mistakes, please tell us.


Andouille(2) Sausage Making Recipe

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