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 or
3 cup ketchup
2 tbsp cayenne pepper
3 tsp salt, to taste
1 cup southern comfort liquor
1 lb andouille sausage
Directions
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." From Justin Wilsons
"Outdoor Cooking With Inside Help ."
Servings: 25 servings
Andouille In Comforting Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sauce
The History of Recipes
It is actually possible to track the history of recipes far back into the far past, certainly as far into history as the Egyptians, and maybe even further. However, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later, we find a couple of interesting recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the indian food that we all know today, but rather descriptions of the types of meals cooked for the rich people of the time. For the centuries that followed, the powerful and rich competed with each other to lay on the best banquets, and as a result chefs and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. The arrival of television gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Andouille In Comforting Barbecue Sauce recipe.
