Andouille Sausage with Tripe
Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.
Yield
12 servingsPrep
1 hrsCook
5 hrsReady
14 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork
(2 lb fat, 2 lb lean) |
|
| 1 | x |
pork shoulder
Boston |
*
|
| 453.6 | g |
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 |
|
| 15 | ml |
salt
(not iodized) |
|
| 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
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.
