Plum Sausage Bites
Heidi Fisher, Victoria Britsh Columbia
Submitted by Cheryl Schmiedt
Packed with perky flavor, these links are a must at brunches and potlucks. Plumb jelly, soy sauce, and Dijon mustard create the thick, tangy sauce that clings to the sliced sausages.
2 to 2-1/2 pounds uncooked pork sausage links cut into 1-inch pieces
1 cup plum, apple, or grape jelly
2 tablespoons soy sauce
1 tablespoon Dijon mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain and set sausage aside. In the same skillet, combine the jelly, soy sauce, and mustard; mix well. Simmer, uncovered, for 5 minutes, stirring occasionally. Return sausage to the pan and heat through. Refridgerate any leftovers.
Yield: 18-22 servings.
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