Cooking Index - Cooking Recipes & IdeasAndouille - 2 Recipe - Cooking Index

Andouille - 2

Cuisine: Cajun
Type: Meat, Pork
Serves: 1 people

Recipe Ingredients

4 lbs 1816g / 64ozPork - (2 lbs fat, 2 lbs lean)
1 lb 454g / 16ozInner lining of pork stomach or largest intestine (chitterlings)
2   Garlic cloves
3   Bay leaves
2   Onions - chopped (large)
1 tablespoon 15mlSalt - (not iodized)
1 tablespoon 15mlPepper
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlChili pepper
1/2 teaspoon 2.5mlGround mace
1/2 teaspoon 2.5mlGround cloves
1/2 teaspoon 2.5mlGround allspice
1 tablespoon 15mlMinced thyme
1 tablespoon 15mlMinced marjoram
1 tablespoon 15mlMinced 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.

Cajun Fred


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.