Andouille A La Jeannine
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6 servings
1 c Dry white wine
2 lb Andouille or smoked sausage
2 T Honey
1 T Creole mustard
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.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste
okay. Justin Wilson "Gourmet and Gourmand Cookbook"
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