Andouille in Comforting Barbecue Sauce
Yield
25 servingsPrep
5 minCook
120 minReady
125 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| ½ | 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
onions
finely chopped |
|
| 237 | ml |
celery
finely chopped |
|
| 237 | ml |
sweet bell peppers
finely chopped |
*
|
| 237 | ml |
parsley leaves
finely chopped |
|
| 237 | ml |
peanut oil
|
|
| 15 | ml |
garlic
finely chopped |
|
| 7.1E+2 | ml |
steak sauce
|
*
|
| 118 | ml |
red hot pepper sauce
|
*
|
| 7.1E+2 | ml |
ketchup
|
|
| 3E+1 | ml |
cayenne pepper
|
|
| 15 | ml |
salt
or to taste |
|
| 237 | ml |
liqueur
southern comfort |
*
|
| 453.6 | g |
andouille
|
* |
Directions
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 ¾ gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage ¼ 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 teethpicks to spear andouille. You will need plenty of napkins, also, too.
Other smoked sausages may be used, but we like andouille.
