Andouille Sausage Making
Yield
6 servingsPrep
8 hrsCook
4 hrsReady
12 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork
|
|
| 1 | pound |
tripe
|
* |
| 2 | cloves |
garlic
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
onions
|
|
| 1 | tablespoon |
salt
|
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork
|
|
| 453.6 | g |
tripe
|
* |
| 2 | cloves |
garlic
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
onions
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
hot chili peppers
|
|
| 2.5 | ml |
mace
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 15 | ml |
thyme
minced |
*
|
| 15 | ml |
marjoram
minced |
*
|
| 15 | ml |
parsley leaves
minced |
|
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.
