Andouille A La Jeannine Recipe


Ingredients

1 cup dry white wine
2 lb andouille or smoked sausage
2 tbsp honey
1 tbsp creole mustard


Directions

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
untill 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. Justin Wilson "Gourmet and
Gourmand Cookbook"


Servings: 6 servings

 

 

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Categories: Meat


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions back into antiquity, in fact as far back as the Egyptians, and potentially, even further back. Having said that, mostly, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.

Closer to modern times, there are some interesting books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the rich people of those days.

By the time we get to the twentieth century, cooking books were greatly in demand due to better eduction, people having increased leisure time and having more disposable income.

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