Apricot Glazed Sausages Food

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.

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).

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

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.

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.

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 GLAZED SAUSAGES

Steps:

• Parboil sausages in a large saucepan 10 minutes.
• Drain sausages.
• Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
• To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.

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.

KIELBASA BUTTONS WITH SPICY APRICOT SAUCE

Steps:

• In a large skillet, brown sausage slices on both sides; drain on paper towels. In the same skillet, combine the preserves, barbecue sauce, pepper flakes and hot pepper sauce. , Return sausage to the pan; cook and stir over medium heat for 3-5 minutes or until heated through. Serve with toothpicks.

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.