Smoked Paprika-Glazed Andouille

Southern Living
Smoked Paprika-Glazed AndouilleRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett

Makes 10 to 12 servings


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1 pound andouille sausage, cut into 1/2-inch rounds
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon smoked paprika
2 tablespoons sherry wine vinegar
1 teaspoon chopped fresh thyme


Total: 20 Minutes

Cook sausage in hot olive oil in a skillet over medium-high heat until browned. Stir in minced garlic paprika; cook 1 minute or until fragrant. Add vinegar and chopped fresh thyme; cook, stirring often, 2 minutes. Serve with wooden picks.

Created date

November 2010