Heat a medium dry skillet over high heat. Add the andouille and sauté for 1 1/2 minutes. Add the shallots and garlic and sauté for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing.
Yield: 1 1/3 cups