Andouille and Potatoes

Yield: 8 servings

3 Tbsp Bacon drippings
1 cup Chopped onion
1/2 cup Chopped bell pepper
1 cup Finely chopped parsley
1 cup Dry white wine
1 Tbsp Finely chopped garlic
1 Tbsp soy sauce
2 lb Audouille - or other heavily smoked sausage
Louisiana hot sauce or ground cayenne pepper to taste
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.

Recipe USA Group

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