Andouille
| Yield: | 60 Servings |
| Categories: | Meat |
| 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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| Yield: | 60 Servings |
| Categories: | Meat |
| 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 |