💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe10… captured on 2022-06-12 at 00:14:02.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun Appetizers
Servings: 25
4 c Onions, finely chopped 1 c Celery, finely chopped
1 c Bell pepper, finely chopped 1 c Parsley, finely chopped
1 c Peanut oil 1 T Garlic, finely chopped
3 c Steak sauce 1/2 c Louisiana hot sauce OR
3 c Ketchup 2 T Cayenne pepper
3 t Salt, to taste 1 c Southern Comfort Liquor
1 lb Andouille sausage
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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