Smoked Sausages with Mustard Sauce Recipe

Publisher Photo

Smoked Sausages with Mustard Sauce Recipe

Be the first to add a review
Publisher Photo
Miniature sausages are a welcome sight at any party. I keep the ingredients for this always-pleasing appetizer on hand so I can whip it up on a moment's notice.—Doris Heath, Franklin, North Carolina
MAKES:
42 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
42 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) miniature smoked sausages
  • 2 teaspoons canola oil
  • 1/2 cup sugar
  • 3 tablespoons ground mustard
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup half-and-half cream
  • 2 egg yolks, beaten
  • 2 tablespoons white vinegar

Directions

In a large skillet, brown sausages in oil; drain and keep warm.
In a small saucepan, combine the sugar, mustard, flour and salt. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer.
Remove from the heat and gently stir in vinegar. Pour over sausages; serve warm. Yield: about 3-1/2 dozen.
Originally published as Smoked Sausages with Mustard Sauce in Taste of Home Christmas Annual Annual 2010, p17

Nutritional Facts

1 each: 59 calories, 4g fat (2g saturated fat), 20mg cholesterol, 142mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.

  • 1 package (16 ounces) miniature smoked sausages
  • 2 teaspoons canola oil
  • 1/2 cup sugar
  • 3 tablespoons ground mustard
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup half-and-half cream
  • 2 egg yolks, beaten
  • 2 tablespoons white vinegar
  1. In a large skillet, brown sausages in oil; drain and keep warm.
  2. In a small saucepan, combine the sugar, mustard, flour and salt. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer.
  3. Remove from the heat and gently stir in vinegar. Pour over sausages; serve warm. Yield: about 3-1/2 dozen.
Originally published as Smoked Sausages with Mustard Sauce in Taste of Home Christmas Annual Annual 2010, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmoked Sausages with Mustard Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review