Best Baked Summer Sausage With Apricot Mustard Glaze Recipes

APRICOT KIELBASA SLICES

Apricot Kielbasa Slices image

This easy-to-fix kielbasa appetizer is coated in a thick, zesty sauce with just the right amount of sweetness. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger

Steps:

In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings., Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BAKED SUMMER SAUSAGE WITH APRICOT MUSTARD GLAZE RECIPE - (5/5)

Baked Summer Sausage with Apricot Mustard Glaze Recipe - (5/5) image

Provided by á-55

Number Of Ingredients 4

Ingredients

12 oz. Summer Sausage
1/2 c. Apricot Jam or Preserves
3 T. Dijon mustard
2 T. Brown Sugar

Steps:

Preheat oven to 325 degrees. In a bowl, mix the apricot jam, Dijon mustard, and the brown sugar together. Slice the summer sausage three quarters of the way through (so the bottom is connected) into 1/8" slices. Place the summer sausage into a baking dish. Brush the sausage with half of the glaze, making sure that some of the glaze gets between the slices. Reserve remaining sauce. Bake the summer sausage for 25 minutes. Remove from the oven and brush with the remaining glaze. Bake for 20 minutes more. (I do not always bake that long. Use your judgement so it is not dry). Serve warm. It may be reheated in the microwave if needed.

APRICOT-MUSTARD GLAZE

Apricot-Mustard Glaze image

Provided by Food Network

Categories condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

Ingredients

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.