BACON WRAPPED SAUSAGE COINS
- 1/2 cup apricot preserves
- 1 Tablespoon water
- 2 teaspoons fresh lime juice
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon crushed red pepper flakes, or to taste optional
1 pound Smoked Sausage, any variety, cut into 1/3-inch rounds
1 pound Hickory Smoked Bacon, each slice cut into 3 pieces
Combine the preserves, the water, the lime juice, the soy sauce, the mustard and the pepper flakes in a blender or food processor. Puree until all the ingredients are blended and the mixture is smooth. Pour sauce into a small bowl, cover and refrigerate until needed. (Sauce can be made 5 days in advance).
Preheat oven to 350̊ F. Line a large baking sheet, with sides, with parchment paper or a baking mat.
Wrap each sausage round with a slice of bacon, secure with a wooden pick, and set on prepared baking sheet. Bake until bacon is brown and crisp, about 20 - 25 minutes per side. Remove baking sheet from oven, transfer bacon wrapped sausage coins to a paper towel lined plate to drain excess fat.
Spoon sauce into a small bowl and set in the center of a large serving platter. Arrange bacon wrapped sausage coins around sauce bowl.