Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------FROM: ELLEN CLEARY, JUL-14---------------------
4 lb Pork (2 lbs fat, 2 lbs 1 tb Pepper
-lean) [usually Boston 1 ts Cayenne pepper
-butt] 1 ts Chili pepper
1 lb Inner lining of pork 1/2 ts Ground mace
-stomach or largest 1/2 ts Ground cloves
-intestine (chitterlings) 1/2 ts Ground allspice
2 ea Cloves of garlic 1 tb Minced thyme
3 ea Bay leaves 1 tb Minced marjoram
2 lg Onions 1 tb Minced parsley
1 tb Salt (not iodized)

(you can use an extra pound of pork instead of the tripe.) NOTE: See
Andouille #1 for more complete instructions. 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, molasses, sugar cane or brown sugar on the wood before
lighting.

Submitted By SALLIE KREBS On 04-29-95

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