GLAZED HONEY & MUSTARD SAUSAGES
Easy buffet fare; glazed honey & mustard sausages
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.86 milligram of sodium
SNACK DIPPERS WITH HILLSHIRE FARM® SMOKED SAUSAGE AND HONEY MUSTARD
Smoked sausage is coated in brown sugar and baked to make these delectable snack dippers, complete with a honey mustard sauce.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Unwrap and place sausage on a tray or baking sheet. Freeze, uncovered, 30 minutes.
- Transfer sausage to a cutting board. Use a sharp knife to bias-slice the sausage into 1/4-inch pieces.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Arrange sausage slices in a single layer on the baking sheets. Sprinkle with brown sugar. Bake about 20 minutes or until just beginning to brown.
- Meanwhile, for dip, in a small bowl combine mayonnaise, mustard, honey, and black pepper. Serve with warm sausage slices.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 12.4 g, Cholesterol 38 mg, Fat 28.9 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 7.5 g, Sodium 575.2 mg, Sugar 9.1 g
PORK AND FENNEL SAUSAGE WITH HONEY-MUSTARD SAUCE AND CABBAGE SLAW
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the sausage: Put the grinder attachments in the freezer so they are cold when you begin. Cut the pork into 1-inch cubes, then arrange on a baking sheet in a single layer and pop into the freezer for 10 minutes. It is important to make sure that all the ingredients and equipment are very cold to make the grinding easier and yield a smoother texture.
- Put the chicken stock in a large pot and heat to steam but not simmer. Line a sheet pan with paper towels and set aside.
- Place the bowl from an electric stand mixer under the grinder. Put the chilled attachments in place, using a medium-hole grinding plate. Run the cubed pork through the grinder, working carefully and quickly. We want the meat to stay as cold as possible.
- Gently spread the ground meat all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasonings evenly. Sprinkle with the salt, Parmigiano-Reggiano, milk powder, fennel seeds and red pepper flakes. Add the garlic. Place the mixer bowl on the machine fitted with the paddle attachment. Turn the machine to low and pour the wine down the side of the bowl to incorporate, about 1 minute. Increase the speed to medium and beat until the mixture becomes sticky, 2 to 3 minutes. Stop the machine.
- To test for seasoning, make 1 small sausage patty, about 2 inches in diameter. Heat the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) and add the meat patty. Turn the heat back on and brown on both sides for a few minutes until cooked through but still pink in the middle. Taste the cooked sausage for seasoning and adjust the meat mixture if necessary.
- Place the hog casings gently on the extruder tube of the sausage maker. Imagine you are gently putting a sock on your foot and push several layers of the casing to wrap around the tube. Don't let the casings bunch up or become too tight. Start the extruder and load the meat mix into the top. Let a little of the meat go into the casing, taking care that there are no gaps or pockets. Press the casing around the meat so they hug each other. Go slowly. Stop every 3 1/2 to 4 inches or so, cut the end closest to the extruder, twist and tie off the ends with twine to make a link. If the casing breaks, take the meat out, put a fresh casing on the extruder and start again.
- Gently drop the sausages into the hot, steaming stock in a single layer. Let them cook gently without boiling, turning them halfway through, until no longer pink in the middle, 3 to 5 minutes. Transfer the cooked sausages to the sheet tray lined with paper towels and let them cool and dry for 10 to 15 minutes.
- For the slaw: Mix the mayonnaise, mustard, vinegar, hot sauce and Worcestershire in a bowl. Add the cabbage and stir to coat. Season with salt and stir in the parsley.
- For the honey-mustard sauce: Whisk the mustard and honey together in a bowl. Season with salt to taste.
- Heat a grill pan to medium high. Coat the sausages in a small amount of oil and lay them on the grill pan. Grill on both sides, 3 to 5 minutes total. Drizzle oil over the inside of the rolls and toast on both sides over medium-high heat on the grill pan.
- Place a grilled sausage link on a toasted roll, spread with honey mustard and top with the cabbage slaw. Garnish with more chopped parsley.
SAUSAGE IN A BEER MUSTARD SAUCE
This a wonderful dish to prepare and then forget about. I served these in a bowl over mashed potatoes, they soak up the sauce really well.
Provided by Asheats
Categories Stew
Time 8h5m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the sausage into 1 inch rounds.
- Place in a crock-pot
- Top with the onions.
- Combine the remaining ingredients in a bowl and pour over the sausage and onions.
- Cook on low for 8 hours.
- Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.
SMOKED SAUSAGE STACKERS WITH HONEY MUSTARD SAUCE
Combine smoked sausage with roasted Brussels sprouts and sweet shallots for a dish that's sweet, tangy, and smoky all at once, in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
- Preheat broiler. Broil until caramelized, 2 to 3 minutes.
- Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.
Nutrition Facts : Calories 202 calories, Carbohydrate 16.6 g, Cholesterol 17.7 mg, Fat 13.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 365.5 mg, Sugar 10.5 g
SMOKED SAUSAGES WITH MUSTARD SAUCE
An old one from Southern Living. My dad loves sausages with mustard so am planning on trying this one out on him soon.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 2 cups (sauce)
Number Of Ingredients 8
Steps:
- Add 3/4 cup half-and-half to a small saucepan; place over low heat, stirring occasionally, until bubbly.
- In a bowl, combine the next 5 ingredients with the remaining half-and-half, stir to mix well.
- Gradually add heated half-and-half, and mix well.
- Return mixture to saucepan; cook on low, stirring constantly until smooth and thickened.
- Remove sauce from heat and gradually stir in vinegar.
- Serve with sausages (I have guessed at the amount of sausages needed; the original recipe did not specify).
Nutrition Facts : Calories 931.1, Fat 60.7, SaturatedFat 26.3, Cholesterol 321.5, Sodium 2010.7, Carbohydrate 70.1, Fiber 2.7, Sugar 53.4, Protein 28.3
SMOKED SAUSAGES WITH MUSTARD SAUCE
Miniature sausages are a welcome sight at any party. I keep the ingredients for this always-pleasing appetizer on hand so I can whip it up on a moment's notice.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, brown sausages in oil; drain and keep warm., In a small saucepan, combine the sugar, mustard, flour and salt. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer., Remove from the heat and gently stir in vinegar. Pour over sausages; serve warm.
Nutrition Facts :
3 EASY DIPPING SAUCES
These delicious, easy dipping sauces are perfect for game day snacking, holiday entertaining or anytime you want to branch out from plain ketchup. Honey mustard, BBQ honey mustard and apricot sweet chili are simple to make and super tasty! Pair them with chicken tenders, smoked sausage, French fries or drizzle them over grilled chicken.
Provided by Kim
Categories Appetizer condiment sauce
Time 10m
Number Of Ingredients 11
Steps:
- To make any one of the dipping sauces, whisk all ingredients for each sauce in a small dish until smooth. If sauce seems too thick, push it through a very fine strainer. I did this with the apricot sweet chili.
- Serve dipping sauces in small bowls with sliced smoked sausage, chicken tenders or anything else that sounds good.
Nutrition Facts : ServingSize 1 serving, Calories 95 kcal, Carbohydrate 18 g, Fat 3.5 g, SaturatedFat 0.5 g, Cholesterol 5 mg, Sodium 130 mg, Sugar 17 g, UnsaturatedFat 3 g
SLOW COOKER KIELBASA SAUSAGE IN BEER AND MUSTARD SAUCE RECIPE
Steps:
- Gather the ingredients.
- Slice sausage into 1-inch rounds; place in a 6-quart, or larger, slow cooker along with a sliced onion.
- Combine the following sauce ingredients-beer, brown sugar, apple cider vinegar, and prepared mustard, and pour over sausage and onions.
- Cover and cook on low for 6 to 8 hours.
- Mix cornstarch with water to make a paste, and stir in before serving to thicken the sauce.
Nutrition Facts : Calories 414 kcal, Carbohydrate 21 g, Cholesterol 106 mg, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, Sodium 1934 mg, Sugar 11 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
CROCK POT SAUSAGE WITH ONION AND MUSTARD SAUCE
Steps:
- Cut the sausages into 1-inch to 2-inch rounds.
- Peel the onion and slice it thinly. Scatter the sliced onion in the bottom of a slow cooker and then top it with the sliced sausages.
- In a small bowl, combine the mustard, vinegar, brown sugar, and honey; pour the mixture over the sausages.
- Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 hours.
- Serve the sausages with rice or noodles and a side vegetable.
Nutrition Facts : Calories 380 kcal, Carbohydrate 25 g, Cholesterol 66 mg, Fiber 1 g, Protein 14 g, SaturatedFat 9 g, Sodium 912 mg, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 15 g
KIELBASA WITH MUSTARD DIP
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
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- Add the smoked sausage and cover the pan with a lid for the next 5 minutes. Remove the lid, add spring onion and coriander. Give it a good stir, and turn off the heat.
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