Sausage balls with apricot mustard

Sausage balls with apricot mustard

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 280 kcal
, Fat: 20 g
, Carbohydrate: 13 g
, Protein: 11 g


8 people


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:

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Apricot mustard

1 tbsp olive oil
2 garlic cloves, squeezed
1 sprig rosemary, finely chopped
300 g apricots, cut into wedges
2 tbsp liquid honey
50 g coarse-grain mustard
50 g mild mustard

Sausage balls

4 raw pork bratwurst (e.g. Pro Montagna raw bratwurst sausage, approx. 130 g each)
50 g dried apricots, finely chopped
30 g sunflower seeds, roasted, finely chopped
oil, for frying
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How it's done

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Apricot mustard

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.

Sausage balls

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.

Good to know
Tip: Store the remainder of the mustard in a sealed container in the fridge for approx. 2 weeks.

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