Andouille With Smoked Paprika and Red Wine

Ingredients

• 1 pound andouille sausage cut into 1/2-inch rounds*
• 0.5 cup cooking wine dry red
• 2 teaspoons garlic minced
• 2 tablespoons olive oil 
• 8 servings garnish: oregano sprigs fresh
• 1 tablespoon oregano fresh chopped
• 0.8 teaspoon paprika smoked

Equipment

• bowl
• frying pan

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.
3. Add red wine, and cook, stirring often, 2 to 3 minutes or until wine is reduced and thickened.
4. Transfer to a shallow bowl, and garnish, if desired.
5. Serve with wooden picks.
6. *Spicy smoked sausage may be substituted.
7. Party Tip: If you don't have smoked paprika, substitute 1/2 tsp. traditional paprika and 1/4 tsp. ground cumin.