Andouille a la Jeannine
Yield
6 servingsPrep
5 minCook
30 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
white wine
dry |
*
|
| 2 | pounds |
andouille
or smoked sausage |
* |
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
creole mustard
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
white wine
dry |
*
|
| 907.2 | g |
andouille
or smoked sausage |
* |
| 3E+1 | ml |
honey
|
|
| 15 | ml |
creole mustard
|
* |
Directions
Slice andouille ¼ to ½-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
