1 lb Andouille sausage
Comforting Barbecue Sauce:
4 c Onions; finely chopped
1 c Bell pepper; finely chopped
1 c Celery; finely chopped
1 c Parsley; finely chopped
1 c Peanut oil
1 tb Garlic; finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce -OR-
2 tb Cayenne pepper
3 c Ketchup
1 c Southern Comfort Liquor
3 t Salt; to taste
Comforting Barbecue 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.
This will keep in the refrigerator for weeks.
Yield: 3/4 Gallon
Slice 1 lb andouille or smoked sausage 1/4" 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."
Recipe by Outdoor Cooking With Inside Help by Justin Wilson
