Sausage Links With Apricot Mustard Glaze Recipes

Steps:

• HEAT broiler or outdoor grill. Combine preserves and mustard in small bowl; set aside. Cut pork sausage into two-inch pieces. Place sausage pieces on a tray under broiler or on grill.
• COOK 4 minutes; turn over and cook an additional 4 minutes. Remove from broiler or grill. Dip each piece in apricot mustard glaze; return to broiler or grill and cook an additional 2 minutes until lightly browned.
• SERVE with toothpicks and additional apricot mustard glaze for dipping.

Steps:

• Preheat a small pot over medium heat and the oven to 425 degrees F.
• To the pot, add oil and onion. Saute the onion for 1 minute.
• In a mixing bowl, combine sweet sausage and chopped sage.
• Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot all-fruit spread or preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.
• Add 2 tablespoonfuls of apricot dip to bulk sausage and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Recipe will make 20 to 24 pieces. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

Steps:

• Whisk apricot preserves in saucepan over medium heat until melted and smooth, about 1 minute.
• Add mustard and whisk until beginning to simmer, about 30 seconds.
• Remove from heat.
• Stir in rosemary.
• Season with salt and pepper, if desired.
• (Can be made 1 day ahead, and refrigerated. Stir over medium heat until warmed through.).
• Heat oil in heavy large skillet over medium-high heat.
• Add sausages and saute until browned and cooked through, about 10 minutes.
• Transfer to saucepan with glaze.
• Stir over medium heat until sausages are glazed, about 1 minute.
• Serve warm.

Steps:

• Preheat oven to 325 degrees. In a bowl, mix the apricot jam, Dijon mustard, and the brown sugar together. Slice the summer sausage three quarters of the way through (so the bottom is connected) into 1/8" slices. Place the summer sausage into a baking dish. Brush the sausage with half of the glaze, making sure that some of the glaze gets between the slices. Reserve remaining sauce. Bake the summer sausage for 25 minutes. Remove from the oven and brush with the remaining glaze. Bake for 20 minutes more. (I do not always bake that long. Use your judgement so it is not dry). Serve warm. It may be reheated in the microwave if needed.

Steps:

• In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings., Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.