---------- Recipe via Meal-Master (tm) v8.01
       Title: Andouille a la Jeannine
  Categories: Cajun, Appetizers, Sausages
       Yield: 6 servings
       1 c  Dry white wine                      2 tb Honey
       2 lb Andouille or smoked sausage         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”