Cajun and Creole Recipes
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
- 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.
Attribution
Justin Wilson Gourmet and Gourmand Cookbook