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Andouille a la Jeannine

Andouille a la Jeannine. Sausage simmered in white wine, creole mustard and honey.


  • 1 Cup Dry white wine
  • 2 Pound Andouille or smoked sausage
  • 2 Tablespoon 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.

This recipe was posted by luckytrim at our old message board.

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