Honey Dijon Glazed Summer Sausage 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).

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

HONEY DIJON GLAZED SUMMER SAUSAGE

Steps:

• Preheat oven to 325°F.
• Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
• For the glaze, in a bowl, combine the honey, mustard and brown sugar.
• Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
• Bake, uncovered, for 40 min., basting with glaze once.
• Before serving, slice sausage completely.

HONEY-DIJON HAM

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.

HONEY SOY SAUSAGES

Steps:

• Place sausages in glass dish, I use my pyrex roasting dish.
• Combine ginger, honey, soy sauce, garlic, sherry and thyme in a jug; mix well.
• Pour marinade over sausages.
• Cover and refrigerate overnight.
• Lightly grease a barbecue hotplate, cook sausages 5-6 minutes, away from the hottest part of the fire, brushing occasionally with marinade.
• Turn sausages frequently to prevent the marinade from burning.
• Cook for approximately another 10 minutes or until cooked through.

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.

HONEY DIJON GLAZED SUMMER SAUSAGE

Steps:

• Preheat oven to 325 degrees F.
• Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
• For the glaze, in a bowl, combine the honey, mustard and brown sugar.
• Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
• Bake, uncovered, for 40 min., basting with glaze once.
• Before serving, slice sausage completely.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.