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Andouille Sausage Making


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.





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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.