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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 12 cup apricot preserves
- 14 cup sweet-hot mustard
- 2 teaspoons chopped fresh rosemary or 14 teaspoon dried rosemary
- 2 tablespoons vegetable oil
- 18 ounces breakfast sausage links, about 20
Method
- 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.
