Wild Blueberry Glazed Sausage Bites
These are the kind of little bites that tend to disappear while everyone is still standing around the kitchen.
Good sausage does most of the work here. We love the sausages from Whistleberry Market, browned in cast iron and finished with a simple glaze made from our Wild Blueberry Marinade and just enough preserve to help it cling.
Serve them warm from the skillet with toothpicks as an easy autumn appetizer. They would be just as welcome beside a Thanksgiving table as they would be around the fire after a cold day outside.
Ingredients
• 1 lb fresh pork sausage, about 4 to 5 sausages
• ½ cup Nourishing Circles Wild Blueberry Marinade
• 1 to 2 tablespoons Nourishing Circles Wild Blueberry Preserve
• 1 teaspoon maple syrup, optional
• A small splash of water, if needed
• Wooden toothpicks, for serving
How to Make Them
Place marinade on counter for 15 minutes before use and give a good shake to mix flavours
Set a cast iron skillet over medium heat and add the sausages. If they are very lean, add just a little oil to keep them from catching.
Cook the sausages slowly, turning them as they brown. You are looking for deep golden colour on the outside and a sausage that feels firm all the way through. If the skillet gets too hot before the middle is cooked, add a small splash of water, cover it for a few minutes and let the steam finish the job.
Move the sausages to a board and let them rest for about 5 minutes. Cut them into thick, bite sized pieces.
Return the pieces to the skillet, cut sides down, and let those edges brown for another 2 or 3 minutes. This is where they pick up those good crisp little corners. Transfer them to a plate.
Turn the heat to low and give the skillet a minute to settle down. Add the Wild Blueberry Marinade and 1 tablespoon of preserve. Add the maple syrup if you want a slightly sweeter glaze.
Stir gently for 3 to 5 minutes. Do not let it boil hard. The glaze is ready when it looks glossy and lightly coats the back of a spoon. If it still feels thin, add the second spoonful of preserve. If it becomes too thick, loosen it with a little splash of water.
Return the sausage pieces to the skillet and toss until every piece has a little glaze clinging to it. Let everything warm together for another minute or two.
Serve warm, right from the skillet, with toothpicks nearby. Wrap the hot handle with a thick tea towel before setting it on the table because someone will absolutely forget that it is hot.
Make It Local
We made these with sausages from Whistleberry Market and Nourishing Circles Wild Blueberry Marinade and Preserve. Any good sausage will work, including homemade venison sausage if you have some tucked away. Local ingredients bring their own stories to the table, enjoy!
