 | ||||||
| ||||||
Andouille in Comforting Barbecue Sauce
4 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1 cup Bell pepper -- finely chopped
1 cup Parsley -- finely chopped
1 cup Peanut oil
1 tablespoon Garlic -- finely chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce or 3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons Salt -- to taste
1 cup Southern Comfort Liquor
1 pound 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 teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille."
"Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast table."
Nathaniel Hawthorne (1804-1864)
The Bintje potato has been around since 1911. Small to medium sized round tubers with golden skin and yellow flesh. A true waxy yellow potato that is very versatile to cook with. One of the most commonly grown potatoes in Europe.
|
