Andouille #2
| 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 (chitterlings) |
| 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 |
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