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March 2019

Healthy Snacks Recipes

Fudge Recipes

Passover Chocolate Fudge Torte

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Andouille In Comforting Barbecue Sauce Recipe

Andouille In Comforting Barbecue Sauce recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Andouille In Comforting Barbecue Sauce recipe  PDF


4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage
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 .

Andouille In Comforting Barbecue Sauce recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
692 people have voted
Last Reviewed on 2019-03-18



Monday, Mar 18 2019 Download & Print Andouille In Comforting Barbecue Sauce recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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3/4 C Walnuts 8 Tbsp Butter, sweet softened 3/4 C Sugar 2 Eggs 1 Tsp Vanilla e tract 1 Tbsp Cognac or brandy 2 C Flour plus 2 T 1 1/2 Tsp Baking powder 1/4 Tsp Salt Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325. Cream the butter with the sugar in a large bowl. Beat in the eggs and mi well. Add the vanilla and Cognac. In another bowl, stir together the flour, baking powder, and salt. Add to the butter mi ture with the chopped nuts. Stir just until combined. On a lightly flour...

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