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Smoked Sausage in Barbecue Sauce

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4 c. Onions, finely chopped
1/2 c. Louisiana hot sauce or 2 Tbsp. Cayenne pepper
1 c. Celery, finely chopped
3 c. Heinz Ketchup
1 c. Bell pepper, finely chopped
1 c. Parsley, finely chopped
3 tsp. Salt, to taste
1 cup Peanut oil
1 tbsp. Garlic, finely chopped
1 lb. John Morrell Loop Smoked Sausage


Sauté onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt and pepper to taste. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. Slice 1 lb. John Morrell Loop Smoked Sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread.

Serving Size

25 servings