Andouille In Comforting Barbecue Sauce Recipe

• 4 c. Onions, finely minced
• 1 c. Celery, finely minced
• 1 c. Bell pepper, finely minced
• 1 c. Parsley, finely minced
• 1 c. Peanut oil
• 1 Tbsp. Garlic, finely minced
• 3 c. Steak sauce
• 1/2 c. Louisiana warm sauce Or possibly
• 3 c. Ketchup
• 2 Tbsp. Cayenne pepper
• 3 tsp Salt, to taste
• 1 c. Southern Comfort Liquor
• 1 lb Andouille sausage

1. Saute/fry onions, celery, bell pepper, and parsley in peanut oil till the onions are clear or possibly tender.
2. Add in garlic and cook a little longer.
3. Add in steak sauce, warm sauce, and ketchup.
4. Add in salt to taste.
5. Add in Southern Comfort.
6. Bring to a boil.
7. Lower heat and cook for 2 to 3 hrs.
8. Makesabout 3/4 gallon.
9. This will keep in the refrigerator for weeks.
10. Slice 1 pound andouille or possibly smoked sausage 1/4 inch thick and combine with 1 c. sauce.
11. Heat well on stove or possibly in a chafing dish.
12. Serve with small pcs of French bread or possibly use teethpicks to spear andouille.
13. You will need plenty of napkins, also, too.
14. "Other smoked sausages may be used, but we like andouille."

onions, celery, bell pepper, parsley, peanut oil, garlic, steak sauce, warm sauce, ketchup, cayenne pepper, salt, southern comfort liquor, sausage

Taken from cookeatshare.com/recipes/andouille-in-comforting-barbecue-sauce-65155 (may not work)