Packed with perky flavor and a thick sauce that clings to the sausage, these links are a must for my brunches and potlucks. Plus, the recipe couldn't be much simpler to make.
- 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, stir in the jelly, soy sauce and mustard. Simmer, uncovered, for 5 minutes, stirring occasionally. Return sausage to the pan and heat through. Refrigerate any leftovers. Yield: 18-22 servings.
Originally published as Plum Sausage Bites in Country Woman Christmas Annual 2000, p13
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