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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 cans (15-1/4 ounces each) apricot halves |
1 package (10 ounces) uncooked johnsonville® smoked sausage |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
1 teaspoon brown sugar |
1/8 teaspoon ground cinnamon |
8 maraschino cherries |
Directions:
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. Yield: 6-8 servings.
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