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Spicy Cocktail Sausage Rounds recipe

Your guests will love these spicy sausagecocktail meatballs served in an Asian-stylle apricot sauce madewith apricot preserves, honey mustard, hoisin sauce and freshginger root.

Recipe: Spicy Cocktail SausageRounds

1 large egg, beaten
1 pound fresh bulk spicy sausage
1/2 cup plain dry bread crumbs
2 tablespoons minced onion
1 (7-ounce) can water chestnuts, well drained and finely minced
2 teaspoons peeled and finely minced fresh ginger rootApricot Sauce:
1/2 cup apricot preserves
1 tablespoon honey mustard
1 tablespoon hoisin sauce
1 tablespoon peeled and finely minced fresh ginger root

  • In a medium bowl, beat egg well. Add sausage,bread crumbs, onion, water chestnuts and 2 teaspoons ginger root.
  • Form into 1-inch balls. Place balls ona wire rack in a baking sheet with 1-inch sides.
  • Bake, uncovered, in a preheated 375°F(190°C) oven for 20 minutes or until the sausage is no longerpink. Drain well.
  • Meanwhile, in a slow cooker, mix togetherpreserves, mustard, hoisin sauce and 1 tablespoon ginger root.Stir well over LOW setting.
  • Add cooked and drained sausage roundsto apricot mixture in slow cooker. Stir well to coat with apricotsauce. Cover with lid and cook on LOW setting for 3 hours, stirringoccasionally.
  • Serve warm.

    Makes about 3 dozen.

    Recipe provided courtesy National Hot DogAnd Sausage Council.


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