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
Experts have tracked the existance of recipes far back into history, certainly as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, early records were just primitive pictorial instructions for meal preparation.
Closer to modern times, we find two recipe books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is served today, but instead descriptions of the types of food eaten by the upper classes of those days. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cookery, the majority of which are now in academic collections. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Andouille In Comforting Barbecue Sauce recipe.
