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| 5 x ca. 450 g | Pork stomach (maws) |
| 10 x ca. 450 g | Pork butt; cut into 1/2-in. cubes |
| 1/2 x ca. 450 g | garlic minced, fresh |
| 1 x ca. 30 g | cayenne pepper |
| 1/2 x ca. 30 g | black pepper |
| 1/2 Tasse | Curing salt |
| 1/4 Tasse | Msg |
| | Sausage casing |
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Knew I had this somewhere. Will admit I haven't made it, so....lemme know if it works. Better yet, send me some <g>. From _Cajun_Cuisine_ by Beau Bayou Publishing Company, 1985.
1. Rinse the pork stomach in salty water, cut open and remove all fat; grind coarsely in a food processor or food grinder.
2. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is available smoke at 120 degrees to 150 degrees for approximately 4 to 6 hours. Rael@ebicom. Net Mississippi Redneck Cook
Chile-Heads Digest V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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