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Spicy Cocktail Sausage Rounds

1 large egg, beaten
1 pound fresh bulk spicy sausage
1/2 cup plain dry bread crumbs
2 tablespoons minced onion
1 (7-ounce) can water chestnuts, well drained and finely minced
2 teaspoons peeled and finely minced fresh ginger root

 

Apricot Sauce:
1/2 cup apricot preserves
1 tablespoon sweet honey mustard
1 tablespoon hoisin sauce
1 tablespoon peeled and finely minced fresh ginger root

1. In a medium bowl, beat egg well. Add sausage, bread crumbs, onion, water chestnuts and 2 teaspoons ginger root.
2. Form into 1-inch balls. Place balls on a wire rack in a baking sheet with 1-inch sides.
3. Bake, uncovered, in a preheated 375 degree F oven for 20 minutes or until the sausage is no longer pink. Drain well.
4. Meanwhile, in a slow cooker, mix together preserves, mustard, hoisin sauce and 1 tablespoon ginger root. Stir well over LOW setting.
5. Add cooked and drained sausage rounds to apricot mixture in slow cooker. Stir well to coat with apricot sauce. Cover with lid and cook on LOW setting for 3 hours, stirring occasionally.
6. Serve warm.

Makes about 3 dozen.

Recipe provided courtesy National Hot Dog And Sausage Council.