Wrapped Chicken And Apple Sausages With Sweet Mustard Recipes

HONEY MUSTARD CRISPY CHICKEN WRAP

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
• Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

WRAPPED CHICKEN AND APPLE SAUSAGES WITH SWEET MUSTARD

Steps:

• In a medium sized bowl add red currant jelly; stir jelly until smooth consistency (not lumpy). Add Dijon Mustard to jelly and stir until smooth and well blended. This is the Sweet Mustard Dipping sauce, refridgerate until ready to serve with the sausages.
• Cut each sausage link in half lengthwise. In medium non-stick skillet, cook sausages over medium high heat until lightly brown on each side. Browning the sausage isn't absolutely necessary but it helps cut down some of the greasiness after baking in so the crescent rolls don't slide off.
• Preheat oven to 350°F.
• Open tube of crescent rolls and separate each roll (into triangles).
• Place a browned 1/2 sausage link on each triangle and roll up; so the crescent roll is wrapped around the 1/2 sausage link. Place on an ungreased cookie sheet. Repeat with the rest of the sausages and crescent rolls. Top the crescent rolls and sausages with sesame seeds.
• Bake sausages wrapped in crescent rolls at 350°F for 17 minutes or until the crescent roll is golden brown.
• Serve with sweet mustard dipping sauce.

CROCK POT SAUSAGE WITH ONION AND MUSTARD SAUCE

Steps:

• Cut the sausages into 1-inch to 2-inch rounds.
• Peel the onion and slice it thinly. Scatter the sliced onion in the bottom of a slow cooker and then top it with the sliced sausages.
• In a small bowl, combine the mustard, vinegar, brown sugar, and honey; pour the mixture over the sausages.
• Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 hours.
• Serve the sausages with rice or noodles and a side vegetable.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

CHICKEN AND APPLE SAUSAGE

Steps:

• In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
• If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.