Ingredients

The following ingredients have 30 Servings
  • 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

Instruction

  • 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.