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Category: Ethnic/Cajun
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Andouille #2
Ingredients:
8 Servings
4 Lb Pork (2 lb fat, 2 lb lean)
-[usually Boston butt]
1 Lb Inner lining of pork stomach
-Or largest intestine
-(chitterlings)
2 Cloves of garlic
3 Bay leaves
2 Large onions
1 Tbl Salt (not iodized)
1 Tbl Pepper
1 Tsp Cayenne pepper
1 Tsp Chili pepper
1/2 Tsp mace, Ground
1/2 Tsp cloves, Ground
1/2 Tsp allspice, Ground
1 Tbl thyme, Minced
1 Tbl marjoram, Minced
1 Tbl parsley, Minced
Method of 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 Posted to bbq-digest V4 #38 Date: Sat, 9 Nov 1996 08:07:32 -0800 (PST) From: Tom Solomon <> |
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