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Andouille With Smoked Paprika and Red Wine

Prep time 10 mins
Cook time 10 mins
Yield

Makes 8 servings

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.

Ingredients

  • 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

How to Make It

  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.

  3. *Spicy smoked sausage may be substituted.

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