Grilled Sausage With Apricot Mustard Glaze 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.

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.

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.

GRILLED APRICOTS WITH GOAT CHEESE

Steps:

• Preheat a grill to 500 degrees F, or high heat.
• Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - they will release in time.
• Transfer the apricots to a platter cut-side-up. Top the apricots with spoonfuls of the goat cheese, sprinkle with pepper and garnish with torn rosemary leaves if using. Drizzle with olive oil and sprinkle with salt if using.

HONEY-MUSTARD BBQ GLAZE FOR GRILLED SAUSAGES, MEATS, CHICKEN OR

Steps:

• Combine all ingredients. Score each sausage with 6 small cuts.
• Cook sausages, chicken, pork, fish or steaks on hot barbecue grill, basting generously every minute or so for 6-8 minutes and turning frequently until meat is well cooked from inside and browned.

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE

Steps:

• Preheat oven to 375°F
• Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
• Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
• Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
• Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

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.