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Bacon Wrapped Sausage and Stuffing Rollups

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These are amazing and they can be made ahead and frozen until ready to cook.

Bacon Wrapped Sausage and Stuffing Rollups


  • ¼ cup unsalted butter
  • ½ cup water or chicken broth
  • 1 ½ cup herb-seasoned stuffing mix
  • ½ pound bulk pork sausage (breakfast, hot or mild Italian sausage)
  • 1 large egg, slightly beaten
  • 12 slices bacon, cut in half
  • Optional, maple syrup or honey


  1. Melt butter in a medium saucepan.
  2. Add water and bring to a boil.
  3. Remove from heat.
  4. Stir in stuffing mix.
  5. Add bulk sausage and egg.
  6. Mix until very well combined.
  7. If mixture is too dry, add more water, a little at a time, and mix well.
  8. Scoop into a bowl, cover and refrigerate for 30 minutes to chill.
  9. When ready to cook, preheat oven to 375 degrees.
  10. Line a 15 X 10 X 1 inch jellyroll pan or cookie sheet with aluminum foil.
  11. Spray very lightly with cooking spray or brush lightly with oil.
  12. Shape chilled sausage mixture into 24 logs, approximately 2 x 1 inches.
  13. Wrap one half of a slice of raw bacon around each log and fasten securely with wooden toothpicks.
  14. Place wrapped logs in the pan, leaving a slight space in between each log, and bake for 20 minutes.
  15. With tongs or a spatula, turn logs over and bake for another 20 minutes or until bacon is cooked and browned.
  16. When done, remove the logs and allow to drain on paper towels.
  17. For a sweet variation, brush the logs with maple syrup or honey about 5 minutes before they are done.
  18. Serve immediately.

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Follow cooking instructions above. Let logs cool and then place them in an airtight container or zippered plastic bag. Freeze immediately. When ready to serve, let logs thaw completely. Pre-heat oven to 375. Place on jellyroll pan or baking sheet lined with foil, and bake for about 10 minutes. Serve immediately.

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