Smoked Paprika-Glazed Andouille

Ingredients

• 1 pound andouille sausage cut into 1/2-inch rounds
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 2 tablespoons sherry wine vinegar 
• 0.5 teaspoon paprika smoked

Equipment

• frying pan

Directions

1. 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.
2. Add vinegar and chopped fresh thyme; cook, stirring often, 2 minutes.
3. Serve with wooden picks.