Andouille
| Yield: | 8 Servings |
| Categories: | Cajun, Meats, Appetizers |
| 4 | lb | Pork (2 lb fat, 2 lb lean) |
| [usually Boston butt] | ||
| 1 | lb | Inner lining of pork stomach |
| Or largest intestine (chitte | ||
| 2 | Cloves of garlic | |
| 3 | Bay leaves | |
| 2 | Large onions | |
| 1 | tb | Salt (not iodized) |
| 1 | tb | Pepper |
| 1 | ts | Cayenne pepper |
| 1 | ts | Chili pepper |
| 1/2 | ts | Ground mace |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground allspice |
| 1 | tb | Minced thyme |
| 1 | tb | Minced marjoram |
| 1 | tb | Minced parsley |
Advertisement