Bacon Wrapped Sausage Balls
Calling all bacon lovers! If you’re a bacon or sausage fanatic, this recipe is for you! You’ll get the best of both in this recipe for Bacon Wrapped Sausage Balls with Peach and Dijon dipping sauce!
You’ll never 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.
The winter holiday season is the time to bring out all the best appetizer recipes. Everybody loves finger foods, don’t they? Just a little nibble before the main event. These perfect little porky packages go well with everything from before dinner drinks to a brunch buffet.
You’re probably familiar with 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.
Ingredient Notes
- Herb Seasoned Stuffing (The stuffing mix in this recipe acts as both a binder and extender. It also adds a great herby flavor to the sausage balls. I recommend Pepperidge Farm brand.)
- Pan Sausage (Pan sausage is fresh pork sausage that is not in a casing. I typically use Jimmy Dean brand mild pan sausage.)
- Parmesan Cheese (Use the inexpensive finely ground Kraft brand for this recipe.)
- Bacon (Thinly sliced bacon works best here. Smithfield is my preferred brand.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Bacon Wrapped Sausage Balls:
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Make the Sausage Mixture
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.
COOK’S TIP
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.
COOK’S TIP
Allowing the mixture to rest gives time for the stuffing mix to absorb moisture and rehydrate making the sausage balls much more tender.
Preheat the oven to 375 degrees.
Shape the Sausage Balls
Shape the sausage-stuffing mixture into 30 small balls.
COOK’S TIP
My trick for dividing this mixture or any meatball mixture, is to form the whole mass into a squarish shape and then cut it 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 with Bacon
Cut the bacon slices crosswise into thirds, creating 30 pieces. Wrap each sausage ball with a piece of bacon.
Bake the Sausage Balls
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.
COOK’S TIP
Lining the baking sheet with foil makes cleanup much easier!
Remove from the oven and let stand while making the dipping sauce.
Make the Dipping Sauce
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.
COOK’S TIP
You can substitute apricot or pineapple preserves for the peach preserves in the sauce.
Tips and Variations
- I’ve used mild sausage and a small amount of red pepper flakes in this recipe. If you want to up the spiciness, use medium or hot sausage or increase the red pepper flakes.
- Make an “Italian” version by substituting Italian sausage and plain stuffing mix. Wrap with a strip of prosciutto. Offer warm marinara sauce for dipping.
- Make a healthier version by substituting turkey pan sausage.
Storage and Freezing
- If serving for a party, this appetizer should be safe at room temperature for at least three hours. Store leftovers in a sealed container in the fridge for up to four days. Seal and freeze for up to three months.
- To make in advance — you can either (1) cook the recipe, cool it completely and store or freeze, or (2) prepare the recipe up to the point of baking, freeze, and thaw when ready to cook.
Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe
Bacon Wrapped Sausage Balls
Ingredients
- ¼ cup butter
- ½ cup water
- 1 ½ cups herb-seasoned stuffing Pepperidge Farms recommended
- 1 egg lightly beaten
- ⅓ pound mild pan sausage
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- 1 ½ teaspoons dried parsley flakes
- ¼ teaspoon onion powder
- ⅓ cup grated Parmesan cheese
- 10 slices bacon
- ⅓ cup peach preserves
- 1 teaspoon Dijon mustard
Instructions
- 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.
- 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. 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. Cook over low heat just until the preserves are melted and warmed through. Serve alongside the warm sausage balls.
Notes
- The stuffing mix in this recipe acts as both a binder and extender. It also adds a great herby flavor to the sausage balls. I recommend Pepperidge Farm brand.
- Pan sausage is fresh pork sausage that is not in a casing. I typically use Jimmy Dean brand mild pan sausage.
- Use the inexpensive finely ground Kraft brand of Parmesan for this recipe.
- Thinly sliced bacon works best here. Smithfield is my preferred brand.
- You can substitute apricot or pineapple preserves for the peach preserves in the sauce.
- My trick for dividing this mixture or any meatball mixture, is to form the whole mass into a squarish shape and then cut it 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!
- I’ve used mild sausage and a small amount of red pepper flakes in this recipe. If you want to up the spiciness, use medium or hot sausage or increase the red pepper flakes.
- Make an “Italian” version by substituting Italian sausage and plain stuffing mix. Offer warm marinara sauce for dipping.
- Make a healthier version by substituting turkey pan sausage.
- If serving for a party, the sausage balls should be safe at room temperature for at least three hours. Store leftovers in a sealed container in the fridge for up to four days. Seal and freeze for up to three months.
- To make in advance — you can either (1) cook the sausage balls, cool them completely, and store or freeze, or (2) prepare the sausage balls up to the point of baking, freeze, and thaw when ready to cook.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Thanks Lana…we’re having a tailgating party event here at work and that’s what I’ll be making! Sure to win a prize!!!
I will be making these..they look delicious…thanks!…when you state “pan sausage” do you mean the mild breakfast sausage in the roll like Jones Farm or Jimmy Dean…but “mild”? Thanks Lana..you’re a great cook!
Hi Trixy – yes, that’s right. Pan sausage is also called “loose” or “roll” sausage. It’s sausage that’s not in a casing.
Thanks Lana…we’re having a tailgating party event here at work and that’s what I’ll be making! Sure to win a prize!!!
Sounds like a party!!
Miss P
Sure is!
This looks really good, Lana, and the peach dipping sauce would be perfect! :)
Cannot wait to try these. After reading the ingredient list, my mind followed it up with “these are a few of my favorite things.”
Love that, Ashley! They are definitely a few of our favorite things, too.