Andouille a la Jeannine~Cajun

Andouille a la Jeannine
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1 Cup Dry white wine
2 Pound Andouille or smoked sausage
2 Tablespoon Honey
1 Tablespoon Creole mustard

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 until 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.