tablespoons unsalted butter cup diced yellow onion teaspoons minced garlic cup apricot preserves cup chili sauce cup bourbon cup apple cider vinegar cup packed light brown sugar tablespoons Worcestershire sauce tablespoons spicy brown mustard
APRICOT BOURBON SAUCE:
Melt the butter in a large saucepan over medium heat. Add the onion and sauté until the onion is tender and translucent, about five minutes. Add the garlic and sauté for an additional 30 seconds.
Combine the remaining sauce ingredients. Add the sauce to the pan and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 20 minutes. Remove the pan from the heat and set aside. The sauce will thicken as it cools.
pounds ground chicken sausage large eggs lightly beaten cups all-purpose flour Salt and pepper to taste Oil for frying
Form the chicken sausage into 2-inch meatballs.
Roll the meatballs in the eggs. Then coat with flour.
Heat the oil in a large skillet over medium heat. Working in batches if needed, add the meatballs to the hot oil and fry until the outside is golden brown and the meatballs are cooked through, about 5-7 minutes. Drain the meatballs on paper towels.
Coat the meatballs with the glaze.
130 kcal per serving
8 g per serving
5 g per serving
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