Honey Mustard Glazed Smoked Sausage makes a quick easy weeknight meal out of a few simple ingredients, all at budget prices.
Honey Mustard Glazed Smoked Sausage
By Sue Lau | Palatable Pastime
Honey Mustard Glazed Smoked Sausage is my recipe of the day, with a preparation of skillet browned sausages in a sweet and spicy glazed sauce.
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I love recipes of this type when I am in a hurry, such as on weeknights. Also, it is great for when I come home from errands or work and don’t have a lot of time for prep.
With a quick browning in the skillet and a few added ingredients, the sauce clings to the meat in a glaze.
I will typically serve this type of entrée with something like mac & cheese or au gratin potatoes. As well, an addition of a salad or hot vegetable usually does the trick.
Honey Mustard Glazed Smoked Sausage
Another thing that I like is the price of the sausages, which are usually just a few dollars, depending on the brand.
The price of food has really been rising, which makes menu planning difficult. That is if you can even find half your ingredients in stock at the market.
My recent fails on ingredients have been sweet German chocolate, canned biscuits, and cream cheese. The markets have also been woefully short on cat food, but we’ve managed so far.
I did finally find some chocolate and biscuits a few days ago, so hopefully the recipes I had planned I can share with you soon. The jury is still out on the cream cheese. I may have to “send out the hounds” to hunt for it.
I hope all your shopping and planning is going well!
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Honey Mustard Glazed Smoked Sausage
Honey Mustard Glazed Smoked Sausage
Ingredients
- 14 ounces smoked sausage (sliced)
- 1 teaspoon chopped garlic
- salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
Instructions
- Slice sausage and brown in a skillet with the oil, garlic, salt and black pepper.
- Whisk together the honey, vinegar and mustard.
- Pour over the sausage and stir.
- Continue stirring until mixture thickens and clings to the meat.
Notes
Nutrition
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