Andouille a La Jeannine

This is an adopted Zaar recipe that I'm anxious to try. Andouille sausage is not available in our area, so I'll be substituting a local smoked sausage that my family loves.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  cup dry white wine
• 2  lbs andouille sausages or 2  lbs smoked sausage
• 2  tablespoons honey
• 1  tablespoon creole mustard

Directions

1. Slice andouille 1/4-to 1/2-inch thick.
2. Mix all liquid ingredients and pour over andouille in a covered skillet.
3. Cook over low heat until andouille is tender.