Andouille in Comforting Barbecue Sauce~Cajun

Andouille in Comforting Barbecue Sauce
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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
1/2 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 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.