Glazed Andouille Sausage

Cooking Time: 15 min    Servings: 4-8

Products needed:

  • Herbes de Provence Infused Olive Oil
  • Sherry Reserva Wine Vinegar
  • Traditional 18 Year Balsamic Vinegar


  • 1 pound Andouille sausage, cut into ½“ rounds
  • 1 tablespoon Olive Scene Herbes de Provence Olive Oil 
  • 2 garlic cloves, minced 
  • ½ teaspoon smoked paprika
  • 2 tablespoons Olive Scene Sherry Reserva Wine Vinegar
  • 1 tablespoon Olive Scene18 Yr Balsamic Vinegar
  • 1 teaspoon chopped fresh thyme


  1. Cook sausage in hot olive oil in a skillet over medium-high heat until browned.
  2. Reduce heat to medium and stir in minced garlic and paprika; cook 1 minute or until fragrant.
  3. Add vinegars and chopped fresh thyme; cook, stirring often, 2 minutes, until the sausage is glazed as the vinegars reduce.
  4. Serve using toothpicks.