Serves 6-8 as an appetizer

1 lb. andouille sausage – sliced into 1/8th inch rounds

1/2 cup Creole mustard

1/2 cup heavy cream

1 – 2 teaspoons Crystal hot sauce

Brown the andouille slices in a heavy skillet.  Remove and reserve.  To the same skillet add heavy cream.  Boil over a high heat, whisking constantly until the cream is reduced by half.  Reduce the heat and whisk in the Creole mustard.  Return the andouille to the skillet and stir together in the sauce until all slices are coated and warm.  Serve with toothpicks.