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Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
Fax: 501.354.2283
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Glazed Summer Sausage

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Author: Julie Kohl | Eggs and Herbs


With all of the holidays from November to January it seems that there is often one party or get-together after another. Nearly every week during the holiday season I am having to bake up some finger food to bring along. It’s hard to keep coming up with ideas that are delicious and not over done. Ham Pinwheels and sausage balls are great but it seems that at least two people bring them to every gathering I attend.


Spice up your next holiday shining with this delicious Glazed Summer Sausage. It’s quick and easy to put together plus it tastes great. Eat it on it’s own or serve it with crackers and some slices of sharp cheddar. It also tastes great dipped in a nice, spicy mustard.



INGREDIENTS
16 oz. Petit Jean Summer Sausage
½ cup apricot preserves
⅛ dijon mustard
⅛ stone ground mustard
2 tbs. ketchup
1-2 tbs. whiskey



INSTRUCTIONS
1.) Preheat the oven to 400 degrees.
2.) Carefully slice the summer sausage into thin slices but do not cut all the way through the sausage, leaving it connected on the bottom.
3.) In a small bowl combine the preserves, mustards and ketchup. Stir well to throughly combine. Remove have of the marinade and set aside to use as a dipping sauce. Add the whiskey to the remaining sauce and stir to combine.
4.) Place the sausage onto a foil lined pan or baking dish. Generously brush or spoon the sauce over the sausage. Be sure to work the sauce in-between all of the slices.
5.) Bake the sausage for 45 minutes, basting with additional sauce about every 10 minutes.
6.) Let this cool at least 20 minutes before serving, but it is great at room temperature too. Serve with cheese and crackers and the dipping sauce.


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