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 – Bacon Wrapped Sausage Balls!
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.
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.
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!
Cut the bacon slices crosswise into thirds, creating 30 pieces. Wrap each sausage ball with a piece of bacon.
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.
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.
More sausage ball recipes you might enjoy:
- Cheese and Garlic Sausage Balls from The Cutting Edge of Ordinary
- Tiny Sausage Tomato Bites from Taste and Tell
- Sausage Balls from Ezra Pound Cake
- Cream Cheese Sausage Balls from Plain Chicken
What I was up to…
- One year ago: Hot Cabbage Slaw
- Two years ago: Spring Salad with Strawberries and Sweet Balsamic Dressing
- Three years ago: Angel Cake
- Four years ago: Not Quite Classic Waldorf Salad
- Five years ago: Baked Alaska