Mar 192018
 

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.