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Sage Sausage Bites with Balsamic Apricot Dip Recipe

Sage Sausage Bites with Balsamic Apricot Dip

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Average Rating:

Total Reviews: 63

Showing 11-20 of 63

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  • on April 27, 2009

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    This sauce is really great. I l used homemade fig preserves instead of apricot. Really tasty!

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  • on February 17, 2009

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    I made these the night before an engagement party and they were a huge hit. I doubled the amount and by the time I put the platter down, they were gone.

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  • on December 18, 2008

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    I made this for a christmas party. The sausage bites themselves were quite tasty, and enjoyed by everyone. The sauce on the otherhand was not really good. The mustard taste was overwhelming. I tried adding some honey and that helped a bit. I would deff make this again, but cut the mustard amount in half.

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  • on November 23, 2008

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    I am a Rachel Ray fan and love trying out her recipes. This past week, I found this one here and decided to try it out for our big family Thanksgiving dinner last night. Unfortunately, it was a bust. The sage didn't really go with the pork very well, the dip was very unappealing, and the bread crumbs were soggy except for the two sides which sat on the cookie sheet before and after they were flipped. Proving how distasteful they were... we had 32 guests, I only made ONE batch of these (which actually came out to 37 for me - not 24 and I still had some left at the end of the night. Even with the varying opinions at our Thanksgiving feast, I couldn't find one person who enjoyed them. I will not be using this recipe again, nor would I recommend it to anyone.

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  • on November 22, 2008

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    I was able to whip these together fairly quickly before my dinner guests arrived! They were not only easy, but they were very good. The dip to go with it was different and good. Will definitely make these again!

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  • on November 18, 2008

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    Always a big hit! I get requests for them all the time.

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  • on November 07, 2008

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    Not only was this easy and yummy, but it presents as a much more difficult dish. People were wild about them and thought I had been slaving away in the kitchen over them. I made them a week in advance and froze them. The day of the party I defrosted them and baked them just before the guests arrived. It worked out perfectly. I made one adjustment: using veal or chicken sausage rather than pork. And at cocktail party with six other offerings this one was the first one the guests finished. Will definitely be making these again, and again and again!

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  • on August 04, 2008

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    The best sausage bites (or appetizer meatballs I have ever had. I love that I could bake these and they were not greasy at all. I used fresh sweet Italian sausage from a local merchant - what gave it the wow factor was the fresh sage (don't stinge on the 3 TBSP. The Balsamic Apricot Dip was WOW - perfect blend of flavors and I can see this being a versatile staple that I will add to my recipe repertoire. It went well with other veggies (blanched beans and asparagus, carmelized pearl onion halves that I had on the plate. The meatballs were perfect for a blue cheese fonude (Michael Chiarelli that I made. This recipe is a keeper - one of the foodies at the dinnner party asked me (for the first time in 22 years for the recipe for this - and I totally respect this lady's taste and cooking ability! Don't wait for winter to try this - it's 'delish'.

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  • on April 21, 2008

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    I made these for Christmas 2007 and again for my niece's wedding reception. Both times the recipe got raves! Thanks, Rachael, for making me look good!

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  • on January 15, 2008

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    Ok,now this recipe is really not that good... at all. I am a pretty good cook so its not like I made some mistake with this recipe. The sauce is unappealing in color and once you get past that it has too much balsamic in it. The sausage balls are bland and the bread crumbs would be better mixed in with the meat instead of coating the outside and not browning. Basically don't waste your time or money on this one.

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