Bacon-wrapped Sausage Coins with Apricot Dipping Sauce

Bacon-Wrapped Sausage Coins w/Apricot Dipping Sauce

Yield: 6 to 8 servings

� C apricot preserves

1 T water

2 T fresh lime juice

2 t soy sauce

1 t Dijon mustard

� t crushed red pepper flakes, or to taste (optional)

1 lb Bryan smoked sausage, any variety, cut into 1/3-inch rounds

1 lb Bryan sweet hickory smoked bacon, each slice cut into 3 pieces

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.

Source: South Idaho Press, Tuesday, February 20, 2007

Typed by: Susan Godfrey

Contributed by:

 * Catsrecipes Y-Group