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| Andouille Sausage Making Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 5
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Ingredients
4 lb pork
1 lb 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
Cooking Directions:
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 613-565-3759
~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7469 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet Lines: 85 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199504100414.AAA00198@freenet2.carleton.ca> Reply-To: af656@freenet.carleton.ca (Paul A. Meadows) NNTP-Posting-Host: mack.rt66.com
MM: Bratwurst(2) (Sausage Making)
meats,sausages
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