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Andouille in Comforting Barbecue Sauce


Serving Size : 25

4 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup peanut oil
3 cups steak sauce
3 cups ketchup
3 teaspoons salt -- or to taste
1 pound Andouille sausage links
1 cup finely chopped celery
1 cup finely chopped parsley
1 tablespoon finely chopped garlic
1/2 cup Louisiana hot sauce -- OR
2 tablespoons cayenne
1 cup Southern Comfort® liqueur

Sauté 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 pound Andouille or smoked sausage 1/4-inch thick and combine with 1/4 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.

Per serving: 136 Calories (kcal); 9g Total Fat; (55% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 1021mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.