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Photo: Jennifer Davick; Styling: Buffy Hargett 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

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