Bacon Wrapped Sausage Balls

by Lana Stuart on March 28, 2014 · 5 comments

Bacon Wrapped Sausage Balls

Calling all bacon lovers! If you’re a bacon and-or sausage fanatic, this post is for you! You’re going to get a double dose today.

Can you believe what I did? I made a spicy, herby, cheesy sausage ball and wrapped that deliciousness up in a piece of bacon. Uh-huh.

Then I made you a peach and Dijon dipping sauce. Just because.

You probably know the popular recipe for sausage balls that uses cheddar cheese and biscuit mix, right? Well, these are not those. These bacon wrapped sausage balls use an herbed stuffing mix combined with lots of spices and Parmesan cheese. Oh my goodness, are they good! The day I was testing these, I left a whole bunch of them out on the kitchen counter and I think every time BeeBop or I walked by them we took a bite. You just can’t resist. Really.

Making the sausage mixture for Bacon Wrapped Sausage Balls

In a small saucepan over medium-high heat, melt the butter in the water.  Combine the melted butter and water with the herb-seasoned stuffing in a large bowl. Add the egg, sausage, red pepper, oregano, parsley, onion powder, and Parmesan cheese. Stir until thoroughly and evenly combined. Now, about the Parmesan cheese – please do not use your expensive block of Parmesan cheese for these sausage balls! The powdery stuff in the green can is just fine and actually works best to bind the ingredients.

Cover the bowl and refrigerate for at least one hour and up to 8 hours.

Preheat the oven to 375 degrees.

Divide the mixture into 30 balls

Shape the sausage-stuffing mixture into 30 small balls. My trick for dividing this mixture or any meatball mixture, is to form the whole mass into a squarish shape and then cut into the number of portions I need. Otherwise, I end up with balls of all different sizes. For these I made a 6 by 5 grid giving me 30 pieces. Easy!

Wrap each sausage ball in bacon for Bacon Wrapped Sausage Balls

Cut the bacon slices crosswise into thirds, creating 30 pieces. Wrap each sausage ball with a piece of bacon.

Bacon Wrapped Sausage Balls ready for the oven

Place the prepared sausage balls on a rack set in a baking sheet. Bake for 35 to 40 minutes turning once halfway through the baking time.

Remove from the oven and let stand while making the dipping sauce.

Make the dipping sauce for Bacon Wrapped Sausage Balls

Combine the peach preserves and Dijon mustard in a small saucepan or skillet. By the way, apricot and pineapple preserves are also fabulous in this! Cook over low heat just until the preserves are melted and warmed through. Serve alongside the warm sausage balls.

Enjoy!

Bacon Wrapped Sausage Balls
 
Prep time
Cook time
 
Spicy, herby, cheesy sausage balls wrapped in bacon and served with a peach-Dijon dipping sauce.
Serves: 30 pieces
Ingredients
  • ¼ cup butter
  • ½ cup water
  • 1½ cups herb-seasoned stuffing (Pepperidge Farms recommended)
  • 1 egg, lightly beaten
  • ⅓ lb. mild pan sausage
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried oregano
  • 1½ tsp. dried parsley flakes
  • ¼ tsp. onion powder
  • ⅓ cup grated Parmesan cheese
  • 10 slices bacon
  • ⅓ cup peach preserves
  • 1 tsp. Dijon mustard
Instructions
  1. In a small saucepan over medium-high heat, melt the butter in the water. Combine the melted butter and water with the herb-seasoned stuffing in a large bowl. Add the egg, sausage, red pepper, oregano, parsley, onion powder, and Parmesan cheese. Stir until thoroughly and evenly combined.
  2. Cover the bowl and refrigerate for at least one hour and up to 8 hours.
  3. Preheat the oven to 375 degrees.
  4. Shape the sausage-stuffing mixture into 30 small balls. Cut the bacon slices crosswise into thirds, creating 30 pieces. Wrap each sausage ball with a piece of bacon.
  5. Place the prepared sausage balls on a rack set in a baking sheet. Bake for 35 to 40 minutes turning once halfway through the baking time.
  6. Remove from the oven and let stand while making the dipping sauce.
  7. Combine the peach preserves and Dijon mustard in a small saucepan or skillet. Cook over low heat just until the preserves are melted and warmed through. Serve alongside the warm sausage balls.
Notes
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{ 5 comments… read them below or add one }

1 Ashley Wilson March 28, 2014 at 9:53 pm

Cannot wait to try these. After reading the ingredient list, my mind followed it up with “these are a few of my favorite things.”

Reply

2 Lana Stuart March 28, 2014 at 10:04 pm

Love that, Ashley! They are definitely a few of our favorite things, too.

Reply

3 Pat March 29, 2014 at 11:16 am

This looks really good, Lana, and the peach dipping sauce would be perfect! :)

Reply

4 Miss P March 30, 2014 at 12:48 pm

Sounds like a party!!

Miss P

Reply

5 Lana Stuart March 30, 2014 at 2:03 pm

Sure is!

Reply

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