Andouille A La Jeannine Recipe

Ingredients for Andouille A La Jeannine

• 1/2 cup dry white wine
• Andouille Sausages
• Honey
• Creole Mustard

How to Make Andouille A La Jeannine

1. Slice your smoked sausage into 1/4- to 1/2-inch thick rounds.
2. In a medium bowl, whisk together 1 cup chicken broth, 1/2 cup dry white wine, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional), and 1/4 teaspoon black pepper.
3. Add the sliced sausage to a large skillet or oven-safe dish.
4. Pour the liquid mixture over the sausage, ensuring it's mostly submerged.
5. Cover the skillet or dish and cook over low heat (or at 325°F in the oven) for 25-30 minutes, or until the sausage is tender and heated through. If using the oven, you may need to add 5-10 minutes.
6. Serve hot, and enjoy! Consider serving over rice, mashed potatoes, or crusty bread to soak up the delicious sauce.