'More, more, more' grilled andouille with honey Creole mustard sauce

1½ cups Creole mustard

1 3/4 tablespoons honey

1 pound andouille (see note)

Prepare the sauce by combining the mustard and honey in a saucepan and heating until warm and bubbly. Using a fork, poke a few holes in each andouille link to allow steam to escape, then grill over medium-high heat until striped with char (about 10 minutes) or broil or saute until cooked through. Slice the andouille into ½-inch thick rounds and serve with honey mustard sauce.

Note: Andouille can be mail ordered from Louisiana on the Internet or any smoky-spicy sausage can be substituted.

Jimmy Bannos, Heaven on Seven

Nutrition facts per serving: 331 calories, 22 g fat, 10 g saturated fat, 33 mg cholesterol, 7 g carbohydrates, 9 g protein, 1573 mg sodium, 0 g fiber