ANDOUILLE #2

4 lb Pork (2 lb fat, 2 lb lean)

1 x [usually Boston butt]

1 lb Inner backing of pig go through

1 x Or largest intestine (chitte

2 ea Cloves of garlic

3 ea Bay leaves

2 ea Large onions

1 T Salt (not iodized)

1 T Pepper

1 t Cayenne peppers

1 t Chili peppers

1/2 t Ground mace

1/2 t Ground cloves

1/2 t Ground allspice

1 T Minced thyme

1 T Minced marjoram

1 T Minced parsley

(you can operate an additional bruise of pig instead of a tripe.) – Chop, do not grub a meat. Mix with seasonings. Stuff in to casings. Age during slightest overnight as well as afterwards fume multiform hours regulating hickory, hackberry or ash. (Do not operate pine.) Throw anything sweet, such as shaft sugarine or syrup, tender sugar, molassess, sugarine shaft or brownish-red sugarine upon a timber prior to lighting. From: Ellen Cleary