Andouille Sausage Making Recipe

Name: Andouille Sausage Making
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds pork; 1 pound tripe; 2 cloves garlic; 3 each bay leaves; 2 large onions; 1 tablespoon salt; 1 tablespoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon hot chili peppers; 1/2 teaspoon mace ground; 1/2 teaspoon cloves ground; 1/2 teaspoon allspice ground; 1 tablespoon thyme minced; 1 tablespoon marjoram minced; 1 tablespoon parsley leaves minced

Servings: persons

4 pounds pork
1 pound tripe
2 cloves garlic
3 each bay leaves
2 large onions
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon hot chili peppers
1/2 teaspoon mace ground
1/2 teaspoon cloves ground
1/2 teaspoon allspice ground
1 tablespoon thyme minced
1 tablespoon marjoram minced
1 tablespoon parsley leaves minced

1
Pork should be approximately 2 lbs fat and 2 lbs lean.
2
The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead.
3
You can use an extra pound of pork instead of the tripe/chitterlings.
4
Chop, do not grind the meat.
5
Mix with seasonings.
6
Stuff into casings.
7
Age at least overnight and then smoke several hours using hickory, hackberry or ash.
8
(Do not use pine.)
9
Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.

1127

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds pork, 1 pound tripe, 2 cloves garlic, 3 each bay leaves, and more.

Yes, Andouille Sausage Making falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille Sausage Making

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