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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a pan. Sauté the garlic and rosemary for approx. 3 mins. Add the apricots and honey, cover and simmer for approx. 5 mins., reduce (uncovered) for approx. 3 mins. Mix in the mustard, simmer for approx. 5 mins., leave to cool.
Squeeze the sausage meat out of the sausage skin and into a bowl. Mix in the apricots and sunflower seeds, knead by hand until you have a compact mass. With wet hands, shape the mixture into approx. 30 balls. Heat a dash of oil in a non-stick frying pan. Fry the balls in batches for approx. 10 mins. all over. Serve the sausage balls with the apricot mustard.
|Tip:||Store the remainder of the mustard in a sealed container in the fridge for approx. 2 weeks.|
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