Pork recipes

Jerked Pork Tenderloins recipe

homemade sausage

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Very old and traditional Polish soup.

A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.