This week, I am in New Orleans. Last weekend was my St. Patricks Irish Channel march. Friday and Saturday, I will be with my brother’s team Rugaroux Q at Hogs for the Cause. This festival is a charity for Pediatric Cancer. Please come out and visit and donate to the worthy cause.
This week, I am posting two pork recipes. This first one is a easy appetizer.
2 pounds Andouille Sausage, sliced 1/2-inch thick
1 1/2 cup Barbecue Sauce
1/2 cup Bourbon
1 tablespoon Brown Sugar
Preheat oven to 350℉.
In a mixing bowl, combine bbq sauce, bourbon and brown sugar. Stir well.
Arrange sausage sliced in one layer across the bottom of a 9×13-inch glass baking pan. Pour sauce over andouille. Bake approximately 1 hour and 15 minutes until the sauce is thickened, stirring every 15 minutes. Serve warm.
Good Cooking, Good Eating and Good Living!!!