Andouille (Sausage) And Potatoes

• 3 Tbsp. bacon drippings or olive oil
• 1 c. chopped onion
• 1/2 c. chopped bell pepper
• 1 c. finely chopped parsley
• 1 c. dry white wine
• 1 Tbsp. finely chopped garlic
• 1 Tbsp. soy sauce
• 1 to 2 lb. andouille or other heavily smoked sausage
• Louisiana hot sauce or ground cayenne pepper to taste
• salt to taste
• 6 medium size potatoes, thinly sliced

1. Heat bacon drippings in a large heavy saucepan over medium-high heat.
2. Saute onions, bell pepper and parsley, stirring occasionally until onions are clear.
3. Add wine, garlic, soy sauce and andouille (sausage); mix well.
4. Add salt and soy sauce; stir. Add potatoes and stir.
5. Cover, reduce heat to low and simmer, stirring occasionally until potatoes are tender, about 30 minutes.

bacon, onion, bell pepper, parsley, white wine, garlic, soy sauce, andouille, hot sauce, salt, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360214 (may not work)