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Warm Andouille Dressing

  • Yield: 1 1/3 cups


  • 4 ounces finely chopped andouille sausage
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 3/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper


  • 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.