Name: Andouille
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

I have no doubt that some who claim to commune with angels really have been able to establish a link with angelic beings – though not in the way they seek. Scripture warns us plainly that Satan and his messengers often appear as angels of light (2 Cor. 11:13-15). In other words, demonic beings take advantage of the gullibility of people who are actively seeking to communicate with the spirit world. “Angelmania” turns out to be sheer occultism, with all its horrible effects. Many people have been drawn into serious demonic bondage by these practices, and Christians should be strongly warned against them.

John MacArthur

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: [email protected]
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. [email protected] 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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