1 package Cajun Andouille sausage
1 sixpack of good mexican beer (a pilsner works best)
2 Tsp cumin
1 Bay leaf
1/2 Tsp salt
5 cloves garlic, minced
combine the juice of the lime, the garlic, the bay leaf, salt and cumin in a mortar and pestle. Bruise the bay leaf and work it until it's a paste.
Chop the andouille into thin slices (1/4 inch or so) and toss with the paste in a bag.
heat oil in a pan
throw the andouille into the pan, and sear LIGHTLY. throw in half a bottle of beer, and drink the rest. cook for one minute
turn the pan to a simmer, and pour in the pasta sauce. evaporate off a decent amount of fluids, and then add another half bottle of beer. drink the rest. stir well, and serve over pasta.
drink the rest of your beer.