Andouille Sausage Making

12 hours Prep: 8 hours Cook: 4 hours

670 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	pounds	pork
1	pound	tripe
2	cloves	garlic
3	each	bay leaves
2	large	onions
1	tablespoon	salt
1	tablespoon	black pepper
1	teaspoon	cayenne pepper
1	teaspoon	chili pepper
1/2	teaspoon	mace	ground
1/2	teaspoon	cloves	ground
1/2	teaspoon	allspice	ground
1	tablespoon	thyme	minced
1	tablespoon	marjoram	minced
1	tablespoon	parsley leaves	minced

Directions

Pork should be approximately 2 lbs fat and 2 lbs lean.

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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Nutrition Facts

Serving Size 361g

Amount per Serving

Calories 670 40% of calories from fat

	% Daily Value*
Total Fat 29.0g	45%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 260mg	87%
Sodium 1345mg	56%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 90.0g	179%

Vitamin A	3%		Vitamin C	12%
Calcium	9%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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