Andouille A La Jeannine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Appetizers, Cajun | 6 | Servings | |
INGREDIENTS
| 1 | c | Dry white wine |
| 2 | T | Honey |
| 2 | lb | Andouille or smoked sausage |
| 1 | T | Creole mustard |
INSTRUCTIONS
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 31.6mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 6.1g
Protein: <1g