Title: Andouille a la Jeannine
Categories: Cajun Appetizer Ethnic
Yield: 6 Servings
| 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"