Ingredients:
3 lb fresh button mushrooms
2 lg yellow onions
2 lb smoked sausage
3 lg bell peppers
1 1/2 sticks butter
2 tbsp tony chachere's seasoning
1 tbsp garlic powder
3 oz worcestershire sauce
2 tbsp louisiana hot sauce
6 oz beer
Directions:
In 9 x 16 disposable aluminum pan add the following:
Cut bell peppers into bite size (about 1 inch) squares. Cut onions into 8ths. Cut sausage into bite size (about 1 inch) slices. Wash and drain mushrooms. Slice butter (or equal amount of squeeze butter) and spread evenly on top of meat and vegetables. Sprinkle seasonings on top. Evenly pour worcestershire sauce over mixture. Place onto hot pit until done. (mushrooms will shrink, onions and bell peppers will start to clarify) Place on table with box of toothpicks and stand back.
