Ingredients:
1/2 cup apricot preserves
1/4 cup sweet-hot mustard
2 teaspoons chopped fresh rosemary or 1/4 teaspoon dried rosemary
2 tablespoons vegetable oil
18 ounces breakfast sausage links, about 20
Directions:
Whisk apricot preserves in saucepan over medium heat until melted and smooth, about 1 minute.
Add mustard and whisk until beginning to simmer, about 30 seconds.
Remove from heat.
Stir in rosemary.
Season with salt and pepper, if desired.
(Can be made 1 day ahead, and refrigerated. Stir over medium heat until warmed through.).
Heat oil in heavy large skillet over medium-high heat.
Add sausages and saute until browned and cooked through, about 10 minutes.
Transfer to saucepan with glaze.
Stir over medium heat until sausages are glazed, about 1 minute.
Serve warm.
Servings: 8
Time preparation: 5 min.
Time total: 18 min.