Post by April B. on Feb 26, 2003 8:19:58 GMT -6
Cajun Andouille in Whiskey Barbecue Sauce
25 servings
1 c Celery, finely chopped
4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 t Salt, to taste
1 lb Andouille sausage
1 T Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 T Cayenne pepper
1 c Whiskey Liquor
Saute celery, onions, and bell pepper, 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 Whiskey.
Bring to a boil.
Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
Heat well on stove.
25 servings
1 c Celery, finely chopped
4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 t Salt, to taste
1 lb Andouille sausage
1 T Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 T Cayenne pepper
1 c Whiskey Liquor
Saute celery, onions, and bell pepper, 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 Whiskey.
Bring to a boil.
Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
Heat well on stove.
