Sausage Bacon Bites Recipe
Sausage Bacon Bites Recipe photo by Taste of Home

Sausage Bacon Bites Recipe

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4.5 11 15
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These tasty morsels are perfect with almost any egg dish or as finger foods that party guests can just pop into their mouths. Try them as an accompaniment to fondue. —Pat Waymire, Yellow Springs, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES:40 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES: 40 servings


  • 3/4 pound sliced bacon
  • 2 packages (8 ounces each) frozen fully cooked breakfast sausage links, thawed
  • 1/2 cup plus 2 tablespoons packed brown sugar, divided

Nutritional Facts

1 each: 51 calories, 4g fat (1g saturated fat), 6mg cholesterol, 100mg sodium, 4g carbohydrate (4g sugars, 0g fiber), 2g protein


  1. Preheat oven to 350°. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight.
  2. Sprinkle with 1 tablespoon brown sugar. Bake 35-40 minutes or until bacon is crisp, turning once. Sprinkle with remaining brown sugar. Yield: about 3-1/2 dozen.
Originally published as Sausage Bacon Bites in Taste of Home August/September 2005, p 33

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Reviewed Mar. 9, 2014

"I made these for my daughter's birthday dinner and they were a big hit. Very simple to make but they only sat for a couple of hours before baking. I bought original Jimmy Dean sausage but turkey would work fine to lighten it up. It took 40 minutes to get them nice and gooey browned and crispy!!"

Reviewed Jul. 11, 2013

"Made half the recipe to try and they were gone in a heartbeat. I used turkey sausage links. Very good and easy."

Reviewed Feb. 7, 2013

"This made a great last minute after school snack for a house unexpectedly filled with tween boys! Obviously. Didn't wait 4 hours. But I was voted best mom that afternoon!"

Reviewed Nov. 18, 2012

"I made for Thanksgiving and Christmas 2011 and plan to again this year."

Reviewed Mar. 6, 2012

"served these at a brunch. I should have made a double batch. I used less brown sugar than called for. Just sprinkled after baking."

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