Smoked Paprika-Glazed Andouille
- 1 pound andouille sausage, cut into ½-inch rounds
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- 2 tablespoons sherry wine vinegar
- 1 teaspoon chopped fresh thyme
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. Add vinegar and chopped fresh thyme; cook, stirring often, 2 minutes. Serve with wooden picks.