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.
BAKED SUMMER SAUSAGE WITH APRICOT MUSTARD GLAZE
This glazed summer sausage tastes out of this world and looks so impressive with the accordion-style slices! Sticky apricot-mustard glaze is so finger-lickin' good! Just 4 ingredients and super-easy to make!
Provided by MelanieCooks.com
Categories Appetizer
Time 50m
Number Of Ingredients 4
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).
BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF
A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.
Provided by French Tart
Categories Pork
Time 1h10m
Yield 1 Stuffing Loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
- For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
- Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
- Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
- Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.
Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8
APRICOT SAUSAGE RECIPE
Make and share this Apricot Sausage Recipe recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 35m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
- Drain and return to heat.
- Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
- Garnish with orange slices.
Nutrition Facts : Calories 204.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 32.9, Sodium 519.4, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 7
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