"Tiger Bait"

4 lbs. Andouille or smoked sausage

2 cups dry white wine

1/4 cup honey

2 tsp. brown sugar

2 Tbl mustard

Cut the sausage into slices 1/4 to 1/2 inch thick and place in a skillet.  Combine the wine, honey, brown sugar and mustard in a bowl and mix well.  Pour over the sausage.  Cook, uncovered, over low heat until the sausage is tender.

Serves 12

Prepared by Our Lady Queen of Heaven culinary club from their cookbook, "Creole for the Soul."  To order, call the school at 337-477-7349.