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Title: Andouille a la Jeannine
Yield:6 servings
Category:Cajun, Appetizers, Sausages
Rating:
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1 c Dry white wine 2 tb Honey
2 lb Andouille or smoked sausage 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 untill 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.
Justin Wilson "Gourmet and Gourmand Cookbook"

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