Andouille In Comforting Barbecue Sauce Recipe

RatingDifficultyBeginner

Andouille sausage is a smoked sausage that is traditionally made with pork, but can also be made with other meats such as chicken or turkey. It is heavily seasoned with spices such as cayenne pepper, paprika, and garlic. Andouille sausage is commonly used in Cajun and Creole cuisine, and is often used in gumbo and jambalaya.

Yields1 Serving
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
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 4 c Onions, finely chopped
 ½ c Louisiana hot sauce OR
 1 c Celery, finely chopped
 3 c Ketchup
 1 c Bell pepper, finely chopped
 2 tb Cayenne pepper
 1 c Parsley, finely chopped
 3 ts Salt, to taste
 1 c Peanut oil
 1 c Southern Comfort Liquor
 1 tb Garlic, finely chopped
 1 lb Andouille sausage
 3 c Steak sauce


1

Saute onions, celery, bell pepper, and parsley in peanut oil until theonions are clear or tender.

2

Add garlic and cook a little longer.

3

Addsteak sauce, hot sauce, and ketchup.

4

Add salt to taste.

5

Add SouthernComfort.

6

Bring to a boil.

7

Lower heat and cook for 2 to 3 hours.

8

Makes about 3/4 gallon.

9

This will keep in the refrigerator for weeks.

10

Slice 1 lb.

11

andouille or smoked sausage 1/4 inch thick and combine with1 cup sauce.

12

Heat well on stove or in a chafing dish.

13

Serve with smallpieces of French bread or use teethpicks to spear andouille.

14

You willneed plenty of napkins, also, too.

15

Other smoked sausages may be used, but we like andouille.

CategoryCuisineTags

Ingredients

 4 c Onions, finely chopped
 ½ c Louisiana hot sauce OR
 1 c Celery, finely chopped
 3 c Ketchup
 1 c Bell pepper, finely chopped
 2 tb Cayenne pepper
 1 c Parsley, finely chopped
 3 ts Salt, to taste
 1 c Peanut oil
 1 c Southern Comfort Liquor
 1 tb Garlic, finely chopped
 1 lb Andouille sausage
 3 c Steak sauce

Directions

1

Saute onions, celery, bell pepper, and parsley in peanut oil until theonions are clear or tender.

2

Add garlic and cook a little longer.

3

Addsteak sauce, hot sauce, and ketchup.

4

Add salt to taste.

5

Add SouthernComfort.

6

Bring to a boil.

7

Lower heat and cook for 2 to 3 hours.

8

Makes about 3/4 gallon.

9

This will keep in the refrigerator for weeks.

10

Slice 1 lb.

11

andouille or smoked sausage 1/4 inch thick and combine with1 cup sauce.

12

Heat well on stove or in a chafing dish.

13

Serve with smallpieces of French bread or use teethpicks to spear andouille.

14

You willneed plenty of napkins, also, too.

15

Other smoked sausages may be used, but we like andouille.

Andouille In Comforting Barbecue Sauce Recipe

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