Cook sausage in hot olive oil in a skillet over medium-high heat until browned. Stir in minced garlic paprika; cook 1 minute or until fragrant. Add vinegar and chopped fresh thyme; cook, stirring often, 2 minutes. Serve with colorful wooden picks.
Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.