Andouille With Smoked Paprika and Red Wine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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.
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