Wrapped Chicken And Apple Sausages With Sweet Mustard Recipes

Steps:

• In a small bowl, whisk honey mustard, jelly and water until blended. In a large skillet, heat oil over medium heat. Add apples; cook and stir 2-3 minutes or until tender. Remove from pan., Add sausage to skillet; cook and stir 2-4 minutes or until browned. Return apples to skillet. Add mustard mixture; cook and stir 1-2 minutes or until thickened. Serve with rice.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray.
• Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
• Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

Steps:

• In a medium sized bowl add red currant jelly; stir jelly until smooth consistency (not lumpy). Add Dijon Mustard to jelly and stir until smooth and well blended. This is the Sweet Mustard Dipping sauce, refridgerate until ready to serve with the sausages.
• Cut each sausage link in half lengthwise. In medium non-stick skillet, cook sausages over medium high heat until lightly brown on each side. Browning the sausage isn't absolutely necessary but it helps cut down some of the greasiness after baking in so the crescent rolls don't slide off.
• Preheat oven to 350°F.
• Open tube of crescent rolls and separate each roll (into triangles).
• Place a browned 1/2 sausage link on each triangle and roll up; so the crescent roll is wrapped around the 1/2 sausage link. Place on an ungreased cookie sheet. Repeat with the rest of the sausages and crescent rolls. Top the crescent rolls and sausages with sesame seeds.
• Bake sausages wrapped in crescent rolls at 350°F for 17 minutes or until the crescent roll is golden brown.
• Serve with sweet mustard dipping sauce.

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
• Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
• Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.