3 lb. Markey Day summer sausage
1 (6-8 oz.) jar Dijon mustard
1 (12 oz.) jar apricot preserves

1. Cut the bottom of the summer sausage off lengthwise to make it flat on one side. This will prevent it from rolling around.

2. Criss cross the top of the summer sausage by making cuts with a sharp knife, one-third to one-half through sausage.

3. Place on foil lined baking sheet. Bake at 350 degrees for 20 to 25 minutes (until hot all the way through).

4. Mix mustard and apricot preserves together in a small bowl. (You may want to add more or less preserves to taste.)

5. Spread mixture over top of summer sausage to cover and return to oven. Bake approximately 20 more minutes or until top is crusty.

6. Place on serving platter. Slice thin and serve with mini party rye bread slices. You may wish to serve any leftover sauce, heated, for dipping.