Andouille Pork Sausage
Learn how to make Andouille pork sausage. 62
62
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.
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?