Andouille Sausage With Smoked Paprika and Red Wine

Easy, different appetizer that partygoers will go after. Sauce is garlicky and good.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lb 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 (or 1/2 tsp. regular paprika and 1/4 tsp. cumin)
• 1⁄2 cup dry red wine

Directions

1. Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
2. Stir in oregano, garlic, and paprika, and cook 1 minutes or until fragrant. Add red wine, and cook, stirring often 2-3 minutes or until wine is reduced and thickened.
3. Transfer to shallow bowl. Serve with wooden picks.