Cajun Andouille in Comforting Barbecue Sauce

Cajun 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
3 cups ketchup
salt, to taste
1 cup Southern Comfort
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 toothpicks to spear
andouille. You will need plenty of napkins, also, too. Other smoked
sausages may be used, but we like andouille.