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

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Randy Smith

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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