Heat the oil in a pan. Sauté the garlic and rosemary for approx. 3 mins. Add the apricots and honey, cover and simmer for approx. 5 mins., reduce (uncovered) for approx. 3 mins. Mix in the mustard, simmer for approx. 5 mins., leave to cool.
Squeeze the sausage meat out of the sausage skin and into a bowl. Mix in the apricots and sunflower seeds, knead by hand until you have a compact mass. With wet hands, shape the mixture into approx. 30 balls. Heat a dash of oil in a non-stick frying pan. Fry the balls in batches for approx. 10 mins. all over. Serve the sausage balls with the apricot mustard.