Recipe - Andouille And Potatoes

3 tablespoon Bacon drippings
1 cup Chopped onion
One half cup Chopped bell pepper
1 cup Finely chopped parsley
1 cup Dry white wine
1 tablespoon Finely chopped garlic
1 tablespoon Soy sauce
2 pound Audouille or other heavily
smoked sausage
Louisiana hot sauce or
ground cayenne pepper to
taste
1 teaspoon Salt (or to taste)
6 md Potatoes, thinly cut or sliced up

Heat the bacon drippings in a large, heavy saucepan over medium high heat,
and saute the onions, bell pepper, and parsley, stirring occasionally until
the onions are clear. Add the wine, garlic, soy sauce, and andouille, and
mix well. Add the salt and hot sauce and stir. Add the potatoes, stir,
cover, reduce the heat to low, and simmer, stirring occasionally until the
potatoes are tender, about 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini