Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Fat Pork
  • 2 Pounds of Lean Pork
  • A Pound of Inner Lining of Stomach of Hog
  • 2 Cloves of Garlic
  • 3 Bay Leaves
  • 2 Large Onions
  • A Tablespoonful Each of Salt and Pepper
  • A Teaspoonful Each of Cayenne and Chili Pepper
  • ½ Teaspoonful Each of Mace, Cloves and Allspice, Ground Fine
  • A Tablespoonful Each of Minced Thyme, Sweet Marjoram and Parsley


Select the largest intestines of the Hog, wash clean, disgorge and thoroughly cleanse, and let soak for twenty-four hours in fresh water, changing the water frequently. Then drain and dry well. Cut them into threadlike pieces of about one inch in length, and hash the Pork, lean and fat, together; mix thoroughly with the threads of intestines of inner stomach of the Hog, and season highly with the salt, pepper and Cayenne and Chili pepper. Mince the onion and garlic and herbs as fine as possible and add to the meat. Add the ground spices, and mix and hash all together very fine. Take six or eight of the large intestines that have been thoroughly soaked and disgorged and fill these casings with the preparation, after scalding and drying the casings thoroughly. Tie into the desired lengths and use as desired. This is a very fat Sausage and entirely too rich for delicate stomachs. When tied into large Sausages about the size of the hand they are called Andouilles. When tied into small Sausages they are called Andouillettes. The latter are the more delicate. This Sausage is generally served with Mashed Potatoes, a Puree of Peas or Lentils. The Chitterlings are first boiled in an aromatic water, with a bouquet garni, or in milk; they are then broiled, or baked in the oven for eight or ten minutes.