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Smoked Paprika-Glazed Andouille

Photo: Jennifer Davick; Styling: Buffy Hargett
Total time 20 mins
Yield

Makes 10 to 12 servings

Ingredients

  • 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

How to Make It

  1. 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.