1 c. dry white wine
2 lbs. Andouille or smoked sausage
2 tbsp. honey
1 tbsp. 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, but you can use other sausage.)