Andouille With Smoked Paprika and Red Wine

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

Preparation

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. *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.