Ingredients
- 525 gr andouille
- 240 ml dry wine (white)
- 10 ml honey
- 5 ml creole mustard
Slice andouille 0.25-to 1 cm 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"