2 lbs. andouille sausage, cut in 1" pieces
1 c. dry white wine
2 tbsps. honey
1 tbsp. Creole mustard chopped fresh parsley for garnish

Place sausage pieces in a skillet. Combine wine, honey and mustard and pour over sausage. Cover and over low heat, cook until sausage is tender. Place in a chafing dish or serving utensil, garnish with parsley and serve with toothpicks. Serves 12 (3 pcs. each)

Source for sausage: Pontrelli & Laricchia, Ltd., 6080 Malburg Way, Vernon, Ca. 90058
323-583-6690 • web site: pontrelli.com • e-mail address: sausage@pontrelli.com

< back