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!
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
You can substitute apricot or pineapple preserves for the peach preserves in the sauce.
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.
Storage and Freezing
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.