Andouille - 2

Recipe Ingredients

4 lbs	1816g / 64oz	Pork - (2 lbs fat, 2 lbs lean)
1 lb	454g / 16oz	Inner lining of pork stomach or largest intestine (chitterlings)
2		Garlic cloves
3		Bay leaves
2		Onions - chopped (large)
1 tablespoon	15ml	Salt - (not iodized)
1 tablespoon	15ml	Pepper
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Chili pepper
1/2 teaspoon	2.5ml	Ground mace
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground allspice
1 tablespoon	15ml	Minced thyme
1 tablespoon	15ml	Minced marjoram
1 tablespoon	15ml	Minced parsley

Recipe Instructions

(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 softwoods such as pine.)

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

Source:
Cajun Fred

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