Andouille A La Jeannine Recipe

• 1 c. Dry white wine
• 2 lb Andouille or possibly smoked sausage
• 2 Tbsp. Honey
• 1 Tbsp. 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 untill andouille is tender.
4. Andouille is gumbo sausage for all you peoples who live away from the center of the universe.
5. You can use other sausage and it would taste okay.

white wine, sausage, honey, creole mustard

Taken from cookeatshare.com/recipes/andouille-a-la-jeannine-65132 (may not work)