for 8 person

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	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

How it's done

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.

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