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Andouille #3

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Meat

Ingredients:

  • 5 lb Pork stomach (maws)
  • 10 lb Pork butt; cut into 1/2-in. cubes
  • 1/2 lb Fresh garlic; minced
  • 1 oz Cayenne pepper
  • 1/2 oz Black pepper
  • 1/2 c Curing salt
  • 1/4 c Msg
  • Sausage casing

Directions:

Date: Sat, 17 Feb 1996 01:06:44 -0600
 
From: rael@EbiCom.net
 
Knew I had this somewhere. Will admit I haven't made it, so....lemme know if it works. Better yet, send me some <g>. From _Cajun_Cuisine_ by Beau Bayou Publishing Company, 1985.
 
1. Rinse the pork stomach in salty water, cut open and remove all fat; grind coarsely in a food processor or food grinder.
 
2. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is available smoke at 120 degrees to 150 degrees for approximately 4 to 6 hours. rael@ebicom.net Mississippi Redneck Cook
 
CHILE-HEADS DIGEST V2 #243
 
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.