---------- Recipe via Meal-Master (tm) v8.03
  
       Title: ANDOUILLE A LA JEANNINE
  Categories: Cajun, Appetizers
       Yield: 6 servings
  
       1 c  Dry white wine
       2 lb Andouille or smoked sausage
       2 tb Honey
       1 tb 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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