Ingredients
- 3 bacon drippings
- 2 lb audouille
- 1 c dry wine (white)
- 1 c onion (chopped)
- 1/2 c bell pepper (chopped)
- 1 c parsley (finely chopped)
- 1 tb soy sauce
- 1 tb garlic (finely chopped)
- 6 slices potatoes
Heat the bacon drippings in a large, heavy saucepan over medium high heat, and saute 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.
