Andouille With Smoked Paprika and Red Wine

Southern Living

Norman King, the newest member of our Test Kitchens, shared this recipe. He serves the sausage with warm bread to sop up the leftover garlicky sauce.

Makes 8 servings


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1 pound andouille sausage, cut into 1/2-inch rounds*
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 teaspoons minced garlic
3/4 teaspoon smoked paprika
1/2 cup dry red wine
Garnish: fresh oregano sprigs


Prep: 10 Minutes
Cook: 10 Minutes

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. 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.

*Spicy smoked sausage may be substituted.

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

Created date

November 2008