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Andouille Sausage Making

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Recipe

 

Yield

6 servings

Prep

8 hrs

Cook

4 hrs

Ready

12 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds pork
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1 pound tripe
*
2 cloves garlic
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3 each bay leaves
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2 large onions
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1 tablespoon salt
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1 tablespoon black pepper
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1 teaspoon cayenne pepper
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1 teaspoon hot chili peppers
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½ teaspoon mace
ground
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½ teaspoon cloves
ground
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½ teaspoon allspice
ground
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1 tablespoon thyme
minced
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1 tablespoon marjoram
minced
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1 tablespoon parsley leaves
minced
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Ingredients

Amount Measure Ingredient Features
1.8 kg pork
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453.6 g tripe
*
2 cloves garlic
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3 each bay leaves
* Camera
2 large onions
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15 ml salt
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15 ml black pepper
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5 ml cayenne pepper
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5 ml hot chili peppers
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2.5 ml mace
ground
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2.5 ml cloves
ground
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2.5 ml allspice
ground
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15 ml thyme
minced
* Camera
15 ml marjoram
minced
* Camera
15 ml parsley leaves
minced
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Directions

Pork should be approximately 2 lbs fat and 2 lbs lean.

The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.

You can use an extra pound of pork instead of the tripe/chitterlings.

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 Arrow up button

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 67040% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 260mg 87%
Sodium 1345mg 56%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 179g
Vitamin A 3% Vitamin C 12%
Calcium 9% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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