2-3 T. butter, per serving – enough to sautee the apricots and start the glaze
2 T. brown sugar, per serving
1 T. frozen apple juice concentrate, per serving
Pre-cook the sausage, save drippings.
In a frying pan large enough to hold the sausage, melt butter. Add apricots and sautee allowing a small amount of browning. Add apple juice concentrate and brown sugar, creating a thin syrupy glaze. The longer you cook this the thicker it will get. The glaze can be adjusted by adding more liquid to thin or cooking at higher heat to thicken. Add precooked sausage and some of the pan drippings (up to you how much). Coat the sausage and apricots with the glaze and keep warm until you are ready to eat.