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Andouille a la Jeannine

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


  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.

6 servings

You can use other sausage and it would taste okay.

Source: Justin Wilson Gourmet and Gourmand Cookbook