Sausage in Apricot Sauce

Barbara Dougher, who taught at Meadows school with me, shared this recipe many years ago.   We used to have pot-lucks in the teacher's lounge and this was one of the first dishes to be gobbled up!

¼ cup apricot jelly

3 tablespoon Dijon mustard

¼ cup orange juice

½ cup brown sugar

¼ cup orange liquor, optional

½ cup jar Del Monte Chile Sauce

4 large sausages

 

1.  Parboil to degrease sausage

2.  Cut in ¼ inch rounds

3.  Cover with sauce

4.  Cover pot and cook 1 hour in 300° F oven

5. Serve in fondue or small crock pot to keep warm at the table