Calling all bacon lovers! If you’re a bacon and/or sausage fanatic, this recipe is for you! You’re going to get a double dose today with my Bacon Wrapped Sausage Balls!
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.
Bacon Wrapped Sausage Balls - Spicy, herby, cheesy sausage balls wrapped in bacon and served with a peach-Dijon dipping sauce. Click To Tweet
How to Make 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.
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.
Enjoy!
More Sausage Recipes on Never Enough Thyme:
- Sausage Balls with Two Dipping Sauces
- Sausage Gravy and Biscuits with Tomatoes
- Easy Sausage Muffins
- Sausage Stuffed Bacon Wrapped Jalapenos
sausage ball recipes From Other Bloggers:
- 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
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Bacon Wrapped Sausage Balls
Spicy, herby, cheesy sausage balls wrapped in bacon and served with a peach-Dijon dipping sauce.
Ingredients
- 1/4 cup butter
- 1/2 cup water
- 1 1/2 cups herb-seasoned stuffing (Pepperidge Farms recommended)
- 1 egg, lightly beaten
- 1/3 lb. mild pan sausage
- 1/4 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 1 1/2 tsp. dried parsley flakes
- 1/4 tsp. onion powder
- 1/3 cup grated Parmesan cheese
- 10 slices bacon
- 1/3 cup peach preserves
- 1 tsp. 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
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 307mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 6g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Trixy says
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!!!
Trixy says
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!
Lana Stuart says
Hi Trixy – yes, that’s right. Pan sausage is also called “loose” or “roll” sausage. It’s sausage that’s not in a casing.
Trixy says
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!!!
Miss P says
Sounds like a party!!
Miss P
Lana Stuart says
Sure is!
Pat says
This looks really good, Lana, and the peach dipping sauce would be perfect! :)
Ashley Wilson says
Cannot wait to try these. After reading the ingredient list, my mind followed it up with “these are a few of my favorite things.”
Lana Stuart says
Love that, Ashley! They are definitely a few of our favorite things, too.