Bacon-wrapped Sausage Coins with Apricot Dipping Sauce
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Sausage | 100g cooked | 301 |
| Bacon | 1 slice cooked (8g) | 43 |
| Apricot | 1 medium (35g) | 17 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup apricot preserves
- 1 tbsp water
- 2 tbsp fresh lime juice
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- ½ tsp crushed red pepper flakes, or to taste (optional)
- 1 lb Bryan Smoked sausage, any variety, cut into ⅓-inch rounds
- 1 lb Bryan Sweet Hickory smoked bacon, each slice cut into 3 pieces
Directions
Combine preserves, water, lime juice, soy sauce, mustard and pepper flakes in a blender or food processor.
Puree until ingredients are blended and mixture is smooth.
Pour sauce into a small bowl, cover and refrigerate.
(sauce can be made 5 days in advance).
Preheat oven to 350°F.
Line a large baking sheet with sides with parchment paper or a baking mat.
Wrap each sausage round with a slice of bacon; secure with a wooden pick and set on prepared baking sheet.
Bake until bacon is brown and crisp, about 20 to 25 minutes per side.
Remove baking sheet from oven, transfer bacon-wrapped sausage coins to paper towel-lined plate to drain excess fat.
Spoon sausage into a small bowl and set in center of large serving platter.
Arrange wrapped sausage coins around sauce bowl.
Serve immediately.
Category:Cathy's Recipes
Category:Sausage Recipes
Category:Bacon Recipes
Category:Apricot Recipes