Sage Sausage Balls with Balsamic Apricot Dip

I havent updated in a while so I thought it was time to post a few things that I have made over the past few weeks and by the fast few weeks I mean last weekend and yesterday. I haven't been cooking much lately but  I have planned a few yummy meals for this week so hopefully I will get back in the swing of things. I have made these sausage balls several times now. They are perfect to bring to an office party and a great addition to your tailgate spread. I made these for the Alabama/Ole Miss game the other weekend (roll tide!!). I always get lots of compliments when I make them...especially for the sauce. The sauce is definitely the superstar in this recipe. It's also a perfect compliement for chicken strips!

Recipe:
Courtesy of foodnetwork.com

1 tablespoon extra-virgin olive oil

1/2 onion, chopped

1 1/4 pounds regular sausage

3 tablespoons dried sage

1/4 cup balsamic vinegar, eyeball it

1 cup apricot preserves

1/2 cup spicy brown mustard

1 cup Italian bread crumbs, a couple of handfuls

Preheat a small pot over medium heat and the oven to 425 degrees F.

Add oil and onion to pot. Saute the onion for 1 minute.

In a mixing bowl, combine sausage and sage.

Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot  preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.

Add 2 tablespoonfuls of apricot dip to bulk sausage and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Recipe will make 20 to 24 pieces. Bake about 20 minutes, until evenly browned, turning occasionally. Serve with toothpicks for dipping.