---------- Recipe via Meal-Master (tm) v8.01
       Title: Andouille in Comforting Barbecue Sauce
  Categories: Cajun, Appetizers, Sausages, Sauces
       Yield: 25 servings
       4 c  Onions, finely chopped            1/2 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                    
   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.
   “Other smoked sausages may be used, but we like andouille.”
   From Justin Wilsons “Outdoor Cooking With Inside Help .”