Meanwhile, in a large, deep skillet, cook the bacon and andouille over moderately high heat, stirring occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer the meats to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion and chopped thyme to the skillet and cook over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes. Add the wine and cook until almost evaporated, about 10 minutes.