Andouille Barbeque Sauce
 
submitted by arielle 
from us 
 
4 cup  onions, finely chopped
1 cup  celery, finely chopped
1 cup  bell pepper, finely chopped
1 cup  parsley, finely chopped
1 cup  peanut oil
1 Tbsp  garlic, finely chopped
3 cup  steak sauce
1/2 cup  louisiana hot sauce
3 cup  ketchup
  salt, to taste
1 cup  southern comfort
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 toothpicks to spear 
andouille. you will need plenty of napkins, also, too. other smoked 
sausages may be used, but we like andouille. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 8439) Mirror: rec.food.recipes: Fri, Mar 26, 2004


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