MM: Andouille in Comforting Barbecue Sauce
---------- Recipe via Meal-Master (tm) v8.05

Title: Andouille in Comforting Barbecue Sauce
Categories: Ethnic, Appetizers, Bbq
Yield: 25 Servings

4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 t Salt, to taste
1 lb Andouille sausage
1 c Celery, finely chopped
1 c Parsley, finely chopped
1 T Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 T Cayenne pepper
1 c Southern Comfort Liquor

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 toothpicks to spear andouille. You will need plenty of napkins, also, too.

-----