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Apricot Sausage Links

Total Time

Prep/Total Time: 30 min.


6-8 servings

"This is an attractive contribution to any brunch," promises Joann Frazier Hensley of McGaheysville, Virginia. A nicely spiced sauce glazes hearty pork sausages, canned apricot halves and maraschino cherries to create a swift side dish that complements pancakes, waffles or French toast.


  • 2 cans (15-1/4 ounces each) apricot halves
  • 1 package (10 ounces) uncooked pork sausage links
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 8 maraschino cherries


  1. Drain apricots, reserving 1 cup juice. Arrange apricots in an ungreased 8-in. square baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. In a small saucepan, combine cornstarch and reserved apricot juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the lemon juice, brown sugar and cinnamon; pour over apricots.
  3. Place sausages and cherries over apricots. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts

1 each: 192 calories, 11g fat (4g saturated fat), 29mg cholesterol, 461mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 7g protein.

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