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
- 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.
You can use other sausage and it would taste okay.
Source: Justin Wilson Gourmet and Gourmand Cookbook
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