Andouille a la Jeannine
Ingredients:
- 1 c Dry white wine 2 tb Honey
- 2 lb Andouille or smoked sausage 1 tb Creole mustard
Preparation:
- 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.
This page is made by Pascal Meijer