Andouille With Smoked Paprika And Red Wine

1. 1

   Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.

2. 2

   Stir in oregano, garlic, and paprika, and cook 1 minute or until fragrant. Add red wine, and cook, stirring often, 2 to 3 minutes or until wine is reduced and thickened. Transfer to a shallow bowl, and garnish, if desired. Serve with wooden picks.

3. 3

   *Spicy smoked sausage may be substituted.

4. 4

   Party Tip: If you don't have smoked paprika, substitute 1/2 tsp. traditional paprika and 1/4 tsp. ground cumin.

* Per serving · 4 servings · Values may vary.

No additional tips available.