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Andouille in comforting barbecue sauce

Yield: 25 servings

4 c Onions finely chopped 1/2 c Louisiana hot sauce OR      1 c Celery finely chopped 3 c Ketchup
1 c Bell pepper finely chopped 2 tb Cayenne pepper      1 c Parsley finely chopped 3 ts Salt to taste
1 c Peanut oil 1 c Southern Comfort Liquor      1 tb Garlic finely chopped 1 lb Andouille sausage
3 c Steak sauce

Saute onions celery bell pepper and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce hot sauce and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins also too. Other smoked sausages may be used, but we like andouille. From Justin Wilsons "Outdoor Cooking With Inside Help ."

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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More