Recipe - Andouille In Comforting Barbecue Sauce

4 cup Onions, finely chopped
1 cup Bell pepper, finely chopped
1 cup Peanut oil
3 cup Steak sauce
3 cup Ketchup
3 teaspoon Salt, to taste
1 pound Andouille sausage
1 cup Celery, finely chopped
1 cup Parsley, finely chopped
1 tablespoon Garlic, finely chopped
One half cup Louisiana hot sauce OR
2 tablespoon Cayenne pepper
1 cup Southern Comfort Liquor

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 Three fourths gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage One fourth 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 ."

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip