• Mon - Sun : 8:30am to 9:30pm
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

apricot glazed sausages

Desciption

this is from a shortcuts cookbook put out by the australian meat & livestock corporation. the sauce has a lovely tang and it's a good way to use up leftover apricot nectar.

Tags

# # # # # # # # # # # # #

Steps

  1. Parboil sausages in a large saucepan 10 minutes
  2. Drain sausages
  3. Combine first 8 ingredients in a saucepan and bring to the boil
  4. Simmer for 10 mins
  5. If you require sauce a little thicker add some cornflour mixed with water at this stage
  6. To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking

Step 4

Total Time in Minute 33

Ingredients Count 9

cooking apricot glazed sausages

See More Relate Photo

Ingredients

Beef sausages

Brown sugar

Oil

Apricot nectar

Beef stock

Worcestershire sauce

Dried basil

Tomato paste

Cornflour

Kitchen Product Offer


See More Kitchen Products Click here

You may Interest

angus barn creole mustard sauce

got this out of the news & observer here in raleigh. angus barn is one of the nicest restaurants in town. they serve this sauce with their crab cakes. angus barn creole mustard sauce

apple pie surprise diabetic

wow is this yummy! apple pie surprise diabetic

aunt sue s cheesy noodles

old fashioned mac 'n cheese. the lehman family favorite. a simple recipe that is always a hit at carry ins--especially with the little ones. aunt sue s cheesy noodles

auntie heather s awesome picked beetroot beets

my auntie heather in new zealand, has been making this recipe for as long as i can remember and people have been demanding the recipe for that long too... now it was my turn to request this treasure, because it's my most favourite beet / beetroot recipe e auntie heather s awesome picked beetroot   beets

baked latkes 2

this is baked but the oil gives it that crispy fried taste--wonderful any time of the year. baked latkes  2

banana split cottage cheese salad

this came from one of joanna lund's cookbooks but i've played with it a little. a great breakfast or dessert as well as light lunch or snack. banana split cottage cheese salad

beet and blood orange salad with mint

a food & wine recipe by sam mogannam. beet and blood orange salad with mint

blue cheese sauce

very flexible recipe. after the ingredients are mixed, taste and adjust. good as a dip for hot wings, hot pants burgers (see my recipe), or chicken dippers. we also use it on sandwiches. blue cheese sauce

broiled halibut with thai stir fry vegetables

very low in fat, very high in flavor. use halibut or the firm fleshed fish of your choice. broiled halibut with thai stir fry vegetables

butternut squash cauliflower soup

every time i see this on a menu, i have to order it. this is slightly sweet, slightly spicy and low fat to boot! butternut squash   cauliflower soup

candied sugared almonds german gebrannte mandeln

toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. i've also included a lovely rosewater variation. reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of germany. delicious! candied sugared almonds  german gebrannte mandeln

cheesy cabbage casserole

cream cheese gives this casserole a creamy, rich sauce. easy to make, this can be put together, refrigerated, and baked the next day. i serve this with beef brisket and mashed or baked potatoes. cheesy cabbage casserole

Events.

Follow the food and cooking here.