Andouille a la jeannine - joël robuchon recipe
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Recipe by: joel-robuchon
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Main Ingredients:
1 c Dry white wine 2 lb Andouille or smoked sausage 2 tb Honey 1 tb Creole mustard
Cooking Preparation of the Recipe:
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.
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