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