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

Though God is under no obligation to reveal Himself, He chose to reveal Himself to mankind through creation. God reveals Himself as eternal, powerful, glorious, creative, orderly, loving, all-knowing, sovereign, and worthy of worship. By creating man in His own image, by giving him a soul, self-consciousness, the ability to reason, and a general knowledge of right and wrong, God reveals Himself as personal, holy, wise, righteous, and just. This is known as general revelation.

Daryl Wingerd

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.

A Message from our Provider:

“Jesus: Never-ending fulfillment”