The Recipe Bin: Cajun - Appetizers & Snacks

    Andouille a la Jeannine
     
     

  • 1 cup Dry white wine
  • 2 tbsp Honey
  • 2 lbs Andouille sausage
  • 1 tbsp Creole mustard

    •  
     
    Slice andouille ¼-½ inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender.
     
    Makes approximately 6 servings.

    back to Cajun Recipes
    back to the Recipe Bin

    Questions, Comments?   Please Contact ASH
    Database Last Updated: October 26 2006 21:47:57.
    You are visitor since 10 Dec 2002
     

    page design & content copyright © 2008 Andrew S. Harris
    Pages best viewed at 800 x 600 @ 24bit colour
    return to britannia.org