Sage Sausage Bites with Balsamic-Apricot Dip

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
1 1/4 lb. bulk sweet Italian sausage
3 tbsp. chopped fresh sage, 4 or 5 sprigs, slivered
1/4 c. balsamic vinegar, eyeball it
1 c. apricot all-fruit spread or apricot preserves
1/2 c. spicy brown mustard
1 c. Italian bread crumbs

Preheat oven to 425°F.

Heat small pot over medium heat. Add oil and onion. Saute 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 tbsp. apricot dip to sausage and mix. Form meat into bite-sized nuggets, coat in bread crumbs, and place on nonstick cookie sheet. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.

Makes 20 to 24 pieces.