Balsamic Glazed Sausage Bites Recipes

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

GLAZED SAUSAGE BITES APPETIZER

Steps:

• In a bowl, combine the sausage, egg, crumbs, milk and sage; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

BALSAMIC-GLAZED PORTOBELLO BURGERS

Steps:

• Brush any dirt from the mushroom caps, remove the stems and reserve them for another use.
• Brush about half of the balsamic glaze onto the tops of the mushrooms, then set them aside while you sauté the onions.
• Separate the onions into rounds. Heat the oil in a large skillet over medium heat. Add the onions and season with salt and pepper.
• Sauté until the onions are soft, translucent and beginning to brown, 5 to 7 minutes.
• Preheat a gas or charcoal grill to a medium temperature (about 400°F).
• Oil the grates and add the mushrooms, gill side up.
• Grill for 3 minutes, then turn them over, brush with the rest of the balsamic reduction and grill until tender, about 3 minutes longer.
• Top each mushroom with a portion of blue cheese and cook just until the cheese begins to melt, 1 minute more.
• To serve, place a portion of onions on the bottom of each bun, add a cheese-topped portobello and serve immediately.

MERLOT MEATBALL APPETIZERS

Steps:

• Preheat oven to 400°
• Line 2 baking sheets with parchment paper
• In a large bowl, combine all ingredients
• Roll the mixture into 1 inch balls (try using a melon baller to keep the sizes uniform), placing them on the prepared baking sheets.
• Bake 20 minutes, turning halfway through
• While meatballs are in the oven, whisk wine and balsamic vinegar together in a wide pan.
• Bring to a boil, and continue to boil, whisking occasionally, until reduced by half
• Remove from heat and allow to cool somewhat. The mixture should be slightly syrupy.
• Gently toss cooked meatballs in the glaze until thoroughly coated
• garnish with more parsley and serve with toothpicks

BALSAMIC GLAZED ROASTED VEGETABLES

Steps:

• Preheat your oven to 390°F (200°C).
• Roast the vegetables: Rub a large pan or casserole dish with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the onion to the pan (if you like the peppers very soft add them now, otherwise you'll add them after 30 minutes). Add the bay leaves, the cumin, the thyme, salt and pepper to taste, and the olive oil and mix well. Bake for 30 minutes. Add the peppers, stir well and bake for 15 minutes more.
• Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syruin a jar and shake well. Pour over the vegetables, mix well and continue baking for about 15 minutes or until thickened. Cooking time will depend on how much crowded your pan will be.
• Eat!

MAPLE BALSAMIC ROASTED CHICKEN SAUSAGE AND VEGGIES

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with foil, then spray the foil with non-stick cooking spray.
• Add the sausage, Brussels sprouts, carrots, potatoes and onions to the baking sheet in an even layer.
• In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, onion powder, garlic powder and oregano. Season with salt and pepper, to taste.
• Drizzle the vinegar and syrup mixture over the sausage and vegetables, then toss to coat well.
• Bake for 15 minutes, then stir and bake for another 10-15 minutes, or until vegetables are tender and golden and sausage is cooked through. Garnish with fresh parsley, if desired.

SMOKED SAUSAGE AND ROTINI WITH BALSAMIC GLAZE

Steps:

• Boil water for pasta using 2 or 3 pinches of sea salt and 3 tsp. olive oil While the water gets to temperature, slice your sausage into thin disks. Heat a saute pan and toss in the sausage,brown tossing several times to get both sides of sausage. While sausage is browning, put rotini in to the boiling water and follow package instructions as to how long it should cook. Drain sausage, when browned, onto paper towels Drain pasta when cooked into a large serving bowl and add sausage. Toss with desired amount of balsamic vinagrette & cherry tomatoes Flavorful, fresh, and healthy!

SAGE SAUSAGE BITES WITH BALSAMIC APRICOT DIP

Steps:

• Preheat a small pot over medium heat and the oven to 425 degrees F.
• To the pot, add oil and onion. Saute the onion for 1 minute.
• In a mixing bowl, combine sweet sausage and chopped sage.
• 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.
• 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.

BALSAMIC GLAZED SAUSAGE BITES

Steps:

• Fill a large, deep skillet 1/2 way with water.
• Bring the water to a steady simmer and add the sausages.
• Poach the sausages for 6 to 7 minutes, until firm.
• Drain the sausages and slice into bite-sized pieces.
• In the empty skillet, heat the olive oil.
• When hot, add the sausage pieces and cook until brown.
• Drain off the fat, and add the balsamic vinegar.
• Simmer until the vinegar is reduced and syrupy.