Andouille in Barbecue Sauce

Andouille in Barbecue Sauce
Makes about 3/4 gallon sauce. The sauce keeps in the refrigerator for weeks.

Ingredients:
4 cups onions, finely chopped
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
1 cup parsley, finely chopped
1 cup peanut oil
1 tablespoon garlic, finely chopped
3 cups steak sauce
3 cups ketchup
1/2 cup Louisiana hot sauce or 2 tablespoons cayenne pepper
3 teaspoons salt, or to taste
1 cup peach-flavored whiskey liqueur
1 pound andouille sausage
French bread

Directions:
1. Sauté the onions, celery, bell pepper and parsley in the peanut oil until the onions are clear and tender. Add the garlic and cook a little longer.
2. Add the steak sauce, hot sauce and ketchup. Add salt to taste. Add the liqueur. Bring to a boil. Lower the heat and cook for 2 to 3 hours.
3. Slice the andouille (or smoked sausage) 1/4 inch thick and combine with 1 cup of the sauce. Heat well on the stove or in a chafing dish.
4. Serve with small pieces of French bread, or use toothpicks to spear the andouille.