Best Apricot Sausage Recipes

BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF

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.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA

Steps:

• Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
• Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
• Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
• Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

Steps:

• Whisk apricot preserves in heavy medium 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 chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
• Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

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.

APRICOT AND SAUSAGE CORNBREAD STUFFING

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.
• Melt remaining butter in a small saucepan over medium-low heat.
• Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.

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.

APRICOT SAUSAGE LINKS

Steps:

• Drain apricots, reserving 1 cup juice. Arrange apricots in an ungreased 8-in. square baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a small saucepan, combine cornstarch and reserved apricot juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the lemon juice, brown sugar and cinnamon; pour over apricots. , Place sausages and cherries over apricots. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

SAGE SAUSAGE BITES WITH BALSAMIC APRICOT DIP

Steps:

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

APRICOT SAUSAGE RECIPE

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.

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.

TURKEY BREAST WITH APRICOT SAUSAGE STUFFING

Steps:

• Set oven to 350 degrees F.
• Prepare and butter a casserole dish just large enough to hold the breast.
• Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
• Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
• Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
• Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
• Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through.
• To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
• Brush with melted butter, and season with salt and pepper.
• Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven).
• Let stand for 15-20 minutes before slicing.

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.

APRICOT, BACON & SAUSAGE SKEWERS

Steps:

• Run a knife along the length of the bacon rashers so they stretch a little, spread lightly with the mustard, then cut in half. Use the bacon to wrap a sausage and apricot together, then spear onto short skewers with bay leaves, allowing 2 rolls per person. Roast skewers in the oven with the turkey for 30-40 mins until golden. Serve on the platter alongside the turkey.

APRICOT SAUSAGE KABOBS

Steps:

• In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked wooden skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.