Apricot Sausage Links Food
APRICOT SAUSAGE LINKS
"This is an attractive contribution to any brunch," promises Joann Frazier Hensley of McGaheysville, Virginia. A nicely spiced sauce glazes hearty pork sausages, canned apricot halves and maraschino cherries to create a swift side dish that complements pancakes, waffles or French toast.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 461mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
APRICOT KIELBASA SLICES
This easy-to-fix kielbasa appetizer is coated in a thick, zesty sauce with just the right amount of sweetness. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE
From the December 2001 Bon Appetit issue, a welcomed addition to Christmas morning breakfast. (Younger children will still probably prefer plain ol' sausage, so I cook sausage to suit all ages holiday mornings!) This recipe receives excellent reviews on epicurious.com. Very popular with many breakfast eaters!
Provided by rochsann
Categories Breakfast
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 466.5, Fat 37.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 819.5, Carbohydrate 12.9, Fiber 0.1, Sugar 7.4, Protein 19.4
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- 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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.
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