Cajun and Creole Recipes

Andouille a la Jeannine

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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



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