| | Directions | | Preheat a small pot over medium heat and the oven to 425°. To the pot, add oil and onion. Sauté the onion for 1 minute. In a mixing bowl, combine Italian sausage and chopped sage. Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot spread or preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color. Add 2 T 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 15-17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip. |
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| Ingredients | | - |  | 1 tablespoon extra-virgin olive oil |
| - | | 1/2 onion, chopped |
| - | | 1 1/4 pounds bulk Italian sausage meat (spicy) |
| - | | 3 tablespoons chopped fresh sage (4 or 5 sprigs) slivered |
| - | | 1/4 cup balsamic vinegar |
| - | | 1 cup apricot all-fruit spread or apricot preserves |
| - | | 1/2 cup spicy brown mustard |
| - | | 1 cup Italian bread crumbs (a couple of handfuls) |
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