Andouille

I am lazy. I will not make a roux. I will not make gumbo. I do not have ingredients for a clam bake. I will not make jambalaya. But, I have this beautiful piece of andouille sausage from the farmer's market and I want to eat it. I was thinking of a tapas dish I had with chorizo and thought...

Andouille in Port Wine Reduction
- slice andouille and shallots
- sweat shallots in olive oil
- brown sausage
- splash of port
- reduce
- add fresh crushed black pepper and serve with crostini