andouille sausage #2

di2@... (Diana Rattray) (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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .