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Andouille #2

 

.
22

Yield

12

servings

Prep

1

hrs

Cook

5

hrs

Ready

14

hrs

Trans-fat Free, Low Carb
 

Ingredients

4 pounds pork
(2 lb fat, 2 lb lean)
1 x pork shoulder
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 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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 33240% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 672mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 89g
Vitamin A 1% Vitamin C 5%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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