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Andouille a La Jeannine




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Andouille a La Jeannine

1 c Dry white wine

2 lb Andouille or smoked sausage

2 T Honey

1 T 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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