Andouille in Comforting Barbecue Sauce
- 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."
This page is made by Pascal Meijer