Recipe

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• 1/2 cup apricot preserves
• 1/4 cup sweet-hot mustard
• 2 tsp chopped fresh rosemary
• 2 tbsp vegetable oil
• 18 oz breakfast sausage links , about 20

• 1 Whisk apricot preserves in saucepan over medium heat until melted and smooth, about 1 minute.
• 2 Add mustard and whisk until beginning to simmer, about 30 seconds.
• 3 Remove from heat.
• 4 Stir in rosemary.
• 5 Season with salt and pepper, if desired.
• 6 (Can be made 1 day ahead, and refrigerated. Stir over medium heat until warmed through.).
• 7 Heat oil in heavy large skillet over medium-high heat.
• 8 Add sausages and saute until browned and cooked through, about 10 minutes.
• 9 Transfer to saucepan with glaze.
• 10 Stir over medium heat until sausages are glazed, about 1 minute.
• 11 Serve warm.