Andouille in Comforting Barbecue Sauce recipe

Ingredients:
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

Procedures:
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 ."