4 lb pork (2 lb fat, 2 lb lean)
1 [usually boston butt]
1 lb inner lining of pork stomach
1 or largest intestine (chitte
2 each cloves of garlic
3 each bay leaves
2 each large onions
1 tbsp salt (not iodized)
1 tbsp pepper
1 tsp cayenne pepper
1 tsp chili pepper
1/2 tsp ground mace
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp minced thyme
1 tbsp minced marjoram
1 tbsp minced parsley
A Recipe for
Andouille #2
In Mexico we have a word for sushi: bait. |
| José Simons |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Hungry men think the cook lazy. |
| Anonymous |
This Recipe for Andouille #2 is one of thousands in the Recipes-to-go Meat Cookbook.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
If you enjoy this Andouille #2 Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
This is a recipe for Andouille #2 from the recipe cookbook of Recipes-to-go (Meat)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
(you can use an extra pound of pork instead of the tripe.) - Chop, do
not grind the meat. Mix with seasonings. Stuff into casings. Age at
least overnight and then smoke several hours using hickory, hackberry
or ash. (Do not use pine.) Throw anything sweet, such as cane sugar
or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood
before lighting. From: Ellen Cleary
Serves: 8
Andouille #2 Recipe brought to you by Recipes To-Go