Recipe - Andouille Sausage Making

4 pound Pork (2 pound fat 2 pound lean)
[usually Boston butt]
1 pound Inner lining of pork stomach
or largest intestine
(chitterlings)
2 Cloves garlic
3 Bay leaves
2 lg Onions
1 tablespoon Salt (not iodized)
1 tablespoon Pepper
1 teaspoon Cayenne pepper
1 teaspoon Chili pepper
One half teaspoon Ground mace
One half teaspoon Ground cloves
One half teaspoon Ground allspice
1 tablespoon Minced thyme
1 tablespoon Minced marjoram
1 tablespoon Minced parsley

di2@delphi.com (Diana Rattray) (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
CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.