Andouille #2

• 4 pounds pork (2 lb fat, 2 lb lean)
• 1 x pork shoulder Boston
• 1 pound tripe (inner lining of pork stomach)
• 1 x chitterlings (i.e. large intestine)
• 2 each garlic cloves
• 3 each bay leaves
• 2 each onions large
• 1 tablespoon salt (not iodized)
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon hot chili peppers
• 1/2 teaspoon mace ground
• 1/2 teaspoon cloves ground
• 1/2 teaspoon allspice ground
• 1 tablespoon thyme minced
• 1 tablespoon marjoram minced
• 1 tablespoon parsley leaves minced

1. Note: you can use an extra pound of pork instead of the tripe Chop, do not grind the meat.
2. Mix with seasonings.
3. Stuff into casings.
4. Age at least overnight and then smoke several hours using hickory, hackberry or ash.
5. (Do not use pine.)
6. Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.

pork, pork shoulder boston, pork, chitterlings, garlic, bay leaves, onions, salt, black pepper, cayenne pepper, hot chili peppers, mace ground, cloves ground, allspice ground, thyme, marjoram, parsley

Taken from recipeland.com/recipe/v/andouille-2-39723 (may not work)