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Andouille #2

 

62

Yield

8

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, Low Carb
 

Ingredients

4 pounds ground pork
2 lb fat, 2 lb lean
1 pound sausage casing
*
2 cloves garlic
3 each bay leaves
*
2 large onions
1 tablespoon salt
not iodized
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon hot chili peppers
½ teaspoon mace
ground
*
½ teaspoon cloves
ground
½ teaspoon allspice
ground
*
1 tablespoon thyme
minced
*
1 tablespoon marjoram
minced
*
1 tablespoon parsley leaves
minced

Directions

(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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 69561% of calories from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 1041mg 43%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 118g
Vitamin A 2% Vitamin C 10%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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