Preheat oven to 425 degrees F.
Add oil to a skillet set on medium heat. When hot, add onion and sauté until soft and golden.
In a bowl, combine sausage, salt and chopped sage.
Add balsamic to skillet with onion and reduce by half, about 2 minutes.
Remove from heat and combine with apricot preserves and spicy mustard.
Stir until mustard is fully incorporated. Note: Dip will be glossy and slightly brown in color.
Add 2 tablespoons of onion mixture to sausage and mix well.
Take about a tablespoon of sausage mixture and create bite size nuggets.
Coat each nugget in breadcrumbs shaking any excess breadcrumbs.
Place nuggets about an inch apart on nonstick cookie sheet.
Bake 15 – 17 minutes, until evenly browned; turning once.
When ready, transfer to serving dish and serve with remaining balsamic onion dip.