Bacon Wrapped Sausage Balls

🛒 Ingredient Notes

This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

• 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.)

🔪 How to Make Bacon Wrapped Sausage Balls

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.

👉 PRO 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.

👉 PRO 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.

👉 PRO 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.

👉 PRO 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.

👉 PRO 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.