*  Exported from  MasterCook  *
 
                        ANDOUILLE (2) SAUSAGE MAKING
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Pork                             Poultry
                 Dried                            Mexican
                 Greek                            Swiss
                 Wine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Pork
    1      pound         Tripe or chitterlings
    2                    Garlic cloves
    3                    Bay leaves
    2      large         Onions
    1      tablespoon    Salt (not iodized)
    1      tablespoon    Pepper
    1      teaspoon      Cayenne pepper
    1      teaspoon      Chili pepper
      1/2  teaspoon      Ground mace
      1/2  teaspoon      Ground cloves
      1/2  teaspoon      Ground allspice
    1      tablespoon    Minced thyme
    1      tablespoon    Minced marjoram
    1      tablespoon    Minced parsley
 
 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 -
 
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