Andouille a La Jeannine

• 1 cup dry white wine
• 2 lbs andouille sausages or 2 lbs smoked sausage
• 2 tablespoons honey
• 1 tablespoon creole mustard

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

white wine, sausage, honey, creole mustard

Taken from www.food.com/recipe/andouille-a-la-jeannine-7108 (may not work)