Spicy Cocktail Sausage Rounds

Yield: about 3 dozen


1 large egg, beaten
1 pound fresh bulk spicy sausage
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 gingerroot

Apricot Sauce
cup apricot preserves
1 tablespoon sweet honey mustard
1 tablespoon hoisin sauce
1 tablespoon peeled and finely minced fresh gingerroot


  1. In a medium bowl, beat egg well. Add sausage, bread crumbs, onion, water chestnuts and 2 teaspoons gingerroot. 
  2. Form into 1-inch balls.  Place balls on a wire rack in a baking sheet with 1-inch sides.  Bake, uncovered, in a preheated 375 degree F oven for 20 minutes or until the sausage is no longer pink. Drain well. 
  3. Meanwhile, in a slow cooker, mix together preserves, mustard, hoisin sauce and 1 tablespoon gingerroot. Stir well over LOW setting. 
  4. 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. 
  5. Serve warm. 
National Hot Dog & Sausage Council