Apricot Sausages Recipes

APRICOT SAUSAGE LINKS

Steps:

• Drain apricots, reserving 1 cup juice. Arrange apricots in an ungreased 8-in. square baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a small saucepan, combine cornstarch and reserved apricot juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the lemon juice, brown sugar and cinnamon; pour over apricots. , Place sausages and cherries over apricots. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

APRICOT & SAUSAGE STUFFING

Steps:

• Peel and roughly chop the onions, wash the sage leaves in warm water.
• Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
• Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time's up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
• Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
• Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
• Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

APRICOT SAUSAGES

Steps:

• In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.

APRICOT SAUSAGE RECIPE

Steps:

• Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
• Drain and return to heat.
• Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
• Garnish with orange slices.

APRICOT GLAZED SAUSAGES

Steps:

• Parboil sausages in a large saucepan 10 minutes.
• Drain sausages.
• Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
• To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

Steps:

• Whisk apricot preserves in heavy medium 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 chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
• Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.