Andouille Sausage With Smoked Paprika And Red Wine - cooking recipe

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

Preparation

Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
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.
Transfer to shallow bowl. Serve with wooden picks.