Title: Andouille A La Jeannine
Categories: Cajun, Appetizers
Yield: 6 servings
1 c Dry white wine
2 lb Andouille or smoked sausage
2 tb Honey
1 tb Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid
ingredients and pour over andouille in a covered
skillet. Cook over low heat until andouille is
tender. Andouille is gumbo sausage for all you peoples
who live away from the center of the universe. You
can use other sausage and it would taste okay.
