Title: Andouille and Potatoes
Categories: Entree Meat Sausage
Yield: 8 Servings
| 3 | tb | Bacon drippings |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped bell pepper |
| 1 | c | Finely chopped parsley |
| 1 | c | Dry white wine |
| 1 | tb | Finely chopped garlic |
| 1 | tb | Soy sauce |
| 2 | lb | Audouille - or other heavily smoked sausage Louisiana hot sa |
| 1 | ts | Salt (or to taste) |
| 6 | md | Potatoes, thinly sliced |
Heat the bacon drippings in a large, heavy saucepan over medium high heat,
and saute the onions, bell pepper, and parsley, stirring occasionally until
the onions are clear. Add the wine, garlic, soy sauce, and andouille, and
mix well. Add the salt and hot sauce and stir. Add the potatoes, stir,
cover, reduce the heat to low, and simmer, stirring occasionally until the
potatoes are tender, about 30 minutes.