| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meat | 60 | Servings |
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 |
INSTRUCTIONS
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.
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