Andouille #2

1. 1

   (you can use an extra pound of pork instead of the tripe.)

2. 2

   Chop, do not grind the meat.

3. 3

   Mix with seasonings.

4. 4

   Stuff into casings.

5. 5

   Age at least overnight and then smoke several hours using hickory, hackberry or ash.

6. 6

   (Do not use pine.)

7. 7

   Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.

No additional tips available.