By: Tiffany Freeman
The holidays are here, which means it’s time for the party invites to arrive! I know…you can’t wait! You’re anxiously anticipating the Egg Nog, hot buttered rum, and assortment of cookies and cakes but stumped as to what you should bring. Don’t over do it, try an easy and tasty recipe that is budget friendly as well as time friendly. How about whipping up a platter of smoked paprika-glazed andouille sausage with a festive red and green pepper jelly? It’s a finger food that packs a punch and is sure to be a hit! Try it out…I know I will! Good Eats
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 heat until browned. Stir in minced garlic and paprika; cook 1 minute or until fragrant. Add vinegar and chopped thyme; cook, stirring often, 2 minutes. Serve with wooden sticks.
Red & Green Pepper Jelly
• 1 cup finely chopped red bell pepper
• ½ cup finely chopped jalapeno pepper
• 5 cups white sugar
• 1 ½ cups apple cider vinegar
• 3 ounces liquid pectin, 1 packet
1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers
2. In a large pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture cool for 2 minutes. Now stir for 1 minute. Pour into clean jars to within an inch of the top. Cover tightly and allow to cool at room temperature for 24 hours (the water bath method will work as well). Store in the refrigerator for up to a month.
1. www.myrecipes.com. 2010. Recipes. Smoked Paprika-Glazed Andouille, website, (accessed on December 20, 2013)
2. www.thecafesucrefarine.com. 2012. Appitizers. Red & Green Pepper Jelly, website, (accessed on December 20, 2013)