Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra virgin olive oil

  2. 1/2 Onion - chopped

  3. 1 1/4 lbs 567g / 20oz Bulk Italian sweet sausage meat

  4. 3 tablespoons 45ml Chopped fresh sage

  5. 1/4 cup 59ml Balsamic vinegar

  6. 1 cup 237ml Apricot all-fruit spread

  7. (or apricot preserves)

  8. 1/2 cup 118ml Spicy brown mustard

  9. 1 cup 146g / 5.1oz Italian bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat a small pot over medium heat and the oven to 425 degrees.

  2. To the pot, add oil and onion. Saute the onion for 1 minute.

  3. In a mixing bowl, combine sweet sausage and chopped sage.

  4. 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.

  5. 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.

  6. This recipe yields 8 servings.


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