Sage Sausage Bites with Balsamic Apricot Dip

Recipe courtesy of Rachel Ray

This is a GREAT appetizer!

1 Tbsp EVOO

1/2 onion, chopped

 1 1/4 lbs. Italian sweet sausage meat

3 Tbsp chopped fresh sage, 4 or 5 sprigs, slivered

1/4 cup balsamic vinegar

1 cup apricot all fruit spread or apricot preserves

1/2 cup spicy brown mustard

1 cup Italian bread crumbs

Preheat a small pot over medium heat and the oven to 425 degrees.  To the pot, add oil and onion.  Saute onion for 1 minute.  In a mixing bowl, combine the sausage and chopped sage.  Next, add balsamic vinegar to onion and reduce by half, 1 minute.  Remove vinegar from heat and combine with apricot and mustard.  Stir until mustard is fully incorporated.  Dip will be glossy and brown in color.

Add 2 Tbsp of apricot dip to sausage mix.  Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet.  Bake 15-17 minutes, until evenly browned, turning occasionally.  Drain, then serve with party sticks for dipping with remaining balsamic apricot dip.

Recipe will make 20-24 pieces.

Artichoke and Red Pepper Dip

This has got to be the easiest dip ever...and so tasty too.

2 Tbsp. butter
1 leek, washed and sliced to green

1 13oz can artichoke hearts,chopped
1 7oz jar of roasted red peppers, chopped
3/4 cup parmesan cheese, shedded
3 Tbsp. mayonnaise

Saute leek and butter in pan until soft, about 6 minutes.

Mix together all ingredients in an oven safe bowl.  Sprinkle with salt and pepper and mush down with spoon.  Bake at 350 degrees for 30 minutes until bubbly.