Andouille #2

14 hours Prep: 1 hours Cook: 5 hours

997 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

4	pounds	pork	(2 lb fat, 2 lb lean)
1	x	pork shoulder butt	Boston
1	pound	tripe	(inner lining of pork stomach)
1	x	chitterlings	(i.e. large intestine)
2	each	garlic cloves
3	each	bay leaves
2	each	onions	large
1	tablespoon	salt	(not iodized)
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

Note: 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.

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Nutrition Facts

Serving Size 521g

Amount per Serving

Calories 997 40% of calories from fat

	% Daily Value*
Total Fat 44.0g	68%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 390mg	130%
Sodium 2017mg	84%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 134.0g	268%

Vitamin A	4%		Vitamin C	15%
Calcium	13%		Iron	32%

* 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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