Smoked Paprika-Glazed Andouille Recipe Print Page

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Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Smoked Paprika-Glazed Andouille

Southern Living DECEMBER 2010

Yield: Makes 10 to 12 servings
Total:20 Minutes

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

Preparation

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.

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Smoked Paprika-Glazed Andouille recipe