Andouille a la Jeannine

Yield: 6 servings

Ingredients

• 1 tablespoon Creole mustard
• 2 tablespoons honey
• 2 pounds andouille or smoked sausage
• 1 cup dry white wine

Instructions

1. Slice andouille 1/4 to 1/2 inch thick.
2. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender.

Attribution

Justin Wilson Gourmet and Gourmand Cookbook