Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Andouille Sausage #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Pound(s) Pork, 2 lb fat 2 lb lean
[usually Boston butt]
1 Pound(s) Inner lining of pork stomach
or largest intestine
chitterlings
2 Cloves garlic
3 Bay leaves
2 Onions
1 Tablespoon(s) Salt, not iodized
1 Tablespoon(s) Pepper
1 Teaspoon(s) Cayenne pepper
1 Teaspoon(s) Chili pepper
1/2 Teaspoon(s) Ground mace
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) ground allspice
1 Tablespoon(s) Minced thyme
1 Tablespoon(s) Minced marjoram
1 Tablespoon(s) Minced Parsley
Directions:
di2@delphi.com (Diana Rattray) (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.
From: Ellen Cleary CHILE-HEADS ARCHIVES From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 255
Total Fat: 28.3g
Cholesterol: 140.6mg
Sodium: 142.9mg
Potassium: 808.1mg
Carbohydrates: 5.2g
Fiber: 1.3g
Sugar: 1.7g
Protein: 40.2g


Scale this recipe to Servings [?]