Andouille in Comforting Barbecue Sauce

• 4 cups onions finely chopped
• 1 cup celery finely chopped
• 1 cup sweet bell peppers finely chopped
• 1 cup parsley leaves finely chopped
• 1 cup peanut oil
• 1 tablespoon garlic finely chopped
• 3 cups steak sauce
• 1/2 cup red hot pepper sauce
• 3 cups ketchup
• 2 tablespoons cayenne pepper
• 3 teaspoons salt or to taste
• 1 cup liqueur southern comfort
• 1 pound andouille

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

onions, celery, sweet bell peppers, parsley, peanut oil, garlic, steak sauce, red hot pepper sauce, ketchup, cayenne pepper, salt, liqueur southern comfort, andouille

Taken from recipeland.com/recipe/v/andouille-comforting-barbecue-s-3075 (may not work)