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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Debbie
Servings: 8
3 tablespoon bacon drippings
1 cup chopped onion
½ cup chopped bell pepper
1 cup finely chopped parsley
1 cup dry white wine
1 tablespoon finely chopped garlic
1 tablespoon soy sauce
2 pound Andouille or other heavily smoked sausage
Louisiana hot sauce or ground cayenne pepper to taste
1 teaspoon salt, or to taste
6 medium potatoes, thinly sliced
Heat the bacon drippings in a large, heavy saucepan over medium high heat, and sauté 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.