 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
The 100 Greatest Cajun Recipes by Jude W Theriot. The author's grandmother used to make this old caramel barbecue sauce. Alternatives: make into a Sausage Po Boy. Sauce can be used as a basting barbecue sauce for chicken, pork or sausage. Ingredients:
4 lbs smoked pork sausage sliced 1/2 inch thick |
1 stick butter |
1 1/2 cups dark brown sugar, packed |
1 1/2 cups light brown sugar, packed |
1 cup white distilled vinegar |
3/4 cup dry burgundy wine |
2 tsp tabasco sauce |
1 med. onion, sliced |
Directions:
1. In a large skillet, fry the sausage over high heat until it is nicely browned on both sides. Remove the sausage and set aside for later use.
2. Wipe most of the excess drippings from the pan with a clean paper towel, reduce heat to medium and melt butter.
3. When the butter has been melted, add the brown sugars and cook, stirring constantly until the sugars have melted and begin to caramelize, about 5 to 7 minutes over medium-high heat.
4. Remove from the hat and pour in the vinegar-be careful of steam.
5. Add the wine and return to the heat. Cook until the sugar has dissolved again into the sauce. Add the tabasco sauce, onion, and reserved brown sausage.
6. Reduce the heat to simmer, and cook for 20 minutes, stirring a few times. Serve hot.
|
|