Maple Mustard Sausage Stuffed Dates
Sausage-filled dates roast until glossy and tender, then get a maple mustard finish for an easy party bite.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (86 reviews)
INSPIRED BY
Inspired by the sweet-and-salty bar snacks that turn a simple spread into a full party table. The maple mustard glaze is an original Tastelicious finish for sausage-stuffed dates.
Story
Theo wants a party bite that can be eaten standing up and still make a little noise. These dates bring sticky sweetness, savory sausage, and mustard that snaps like a good roadside sign. They roast fast, travel well, and disappear before the serving platter cools. Put the glaze on at the last second and watch the crowd orbit the tray.
By Theo
Ingredients
- 12 Medjool dates, pitted and split lengthwise
- 6 ounces bulk Italian sausage
- 2 tablespoons cream cheese, softened
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon crushed red pepper
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped toasted walnuts
- Flaky salt, for serving
Instructions
- Heat the oven to 400 F and line a small baking sheet with parchment.
- Mix the sausage, cream cheese, sage, and crushed red pepper until evenly combined.
- Fill each date half with about 1 1/2 teaspoons of the sausage mixture and arrange them cut-side up.
- Whisk the maple syrup, mustard, and vinegar together, then brush half of the glaze over the stuffed dates.
- Roast for 12 to 15 minutes until the sausage is cooked through and the dates are glossy at the edges.
- Brush with the remaining glaze, scatter with walnuts and flaky salt, and serve warm.
Chef Tips
- Use soft Medjool dates so they open without splitting.
- A small cookie scoop makes the filling quick and even.
- Check the sausage center with a thermometer if the dates are especially large.
- For a nut-free finish, use toasted breadcrumbs instead of walnuts.
Cook's Notes
- Split the dates without cutting all the way through.
- Fill them lightly so the sausage cooks evenly.
- Brush on the second layer of glaze after roasting for the brightest flavor.