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Andouille With Smoked Paprika and Red Wine

Andouille With Smoked Paprika and Red Wine

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.

Southern Living DECEMBER 2008

  • Yield: Makes 8 servings
  • Cook time:10 Minutes
  • Prep time:10 Minutes

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. 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.

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Andouille With Smoked Paprika and Red Wine recipe

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