Best 8 Sausage Links With Apricot Mustard Glaze Recipes

BAKED SUMMER SAUSAGE WITH APRICOT MUSTARD GLAZE

Steps:

• Preheat the oven to 325F.
• Line the baking sheet with parchment paper.
• In a bowl, mix the apricot jam, Dijon mustard and brown sugar.
• Slice the summer sausage three quarters of the way through (accordion style) into 1/8-inch slices, so the slices are connected at the bottom.
• Put the summer sausage on a baking sheet and brush with half of the glaze. Get some of the glaze in between the slices by using a pastry brush or a spoon. Reserve the remaining glaze.
• Put the summer sausage in the oven and bake for 25 minutes.
• Remove the summer sausage from the oven and brush with the remaining glaze. At this point, the spaces between the slices should have opened and it will be easy to get the glaze in between the slices.
• Put the summer sausage back in the oven and bake for 20 more minutes.
• Serve this glazed summer sausage warm (it can be reheated in a microwave if needed).

GRILLED SAUSAGE WITH APRICOT MUSTARD GLAZE

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.

SAGE SAUSAGE BITES WITH BALSAMIC APRICOT DIP

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.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

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.

APRICOT-MUSTARD GLAZE

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.

APRICOT KIELBASA SLICES

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.

MUSTARD & APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Freeze option: Freeze cooled sliced ham in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

BAKED SUMMER SAUSAGE WITH APRICOT MUSTARD GLAZE RECIPE - (5/5)

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.