Categories: Appetizers, Pork, Rachael Ray
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 1/4 lbs bulk italian sweet sausage meat
- 3 tablespoons chopped fresh sage
- 1/4 cup balsamic vinegar
- 1 cup apricot preserves
- 1/2 cup spicy brown mustard
- 1 cup Italian seasoned breadcrumbs
Directions
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Preheat oven to 425 degrees F.
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In a medium pot, add oil and onion; Saute the onion for 1 minute.
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Next, add balsamic vinegar to onion and reduce by half, 1 minute.
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Remove vinegar from heat and combine with apricot preserves and spicy mustard. Stir until mustard is fully incorporated.
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Dip will be glossy and brown in color.
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In a mixing bowl, combine sweet sausage and chopped sage.
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Add 2 tablespoonfuls of apricot dip and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet.
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Bake 15 to 17 minutes, until evenly browned, turning occasionally.
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Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.