🫙 From the Spice Rack
Andouille(2) Sausage Making
4 lb Pork 1 lb Tripe or chitterlings 2 Garlic cloves 3 Bay leaves 2 lg Onions 1 tb Salt (not iodized) 1 tb Pepper 1 ts Cayenne pepper 1 ts Chili pepper 1/2 ts Ground mace 1/2 ts Gr...
sideeasy
Ingredients8 items
Ingredients
- 4lbpork
- 1lbtripe or chitterlings
- 2garlic cloves
- 3bay leaves
- 2large onions
- 1tbsp salt (not iodized)
- 1tbsp pepper
- 1tsp cayenne pepper
Directions
- 1
4 lb Pork 1 lb Tripe or chitterlings 2 Garlic cloves 3 Bay leaves 2 lg Onions 1 tb Salt (not iodized) 1 tb Pepper 1 ts Cayenne pepper 1 ts C
- 2
You can use an extra pound of pork instead of the tripe/chitterlings
- 3
Chop, do not grind the meat
- 4
Mix with seasonings
- 5
Stuff into casings
- 6
Age at least overnight and then smoke several hours using hickory, hackberry or ash
- 7
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 ligh
- 8
PAM=-] Paul A