- 1-1/2 cups herb-seasoned stuffing mix
- 1/4 cup butter
- 1/4 cup water
- 1/4 pound bulk pork sausage
- 1 egg, lightly beaten
- 1 pound sliced bacon
- Place stuffing mix in a bowl. In a saucepan, heat butter and water until butter is melted. Pour over stuffing. Add sausage and egg and mix well. Refrigerate for at least 1 hour.
- Shape into 1-in. balls. Cut bacon strips in half; wrap a strip around each stuffing ball and secure with a toothpick. Place in a ungreased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 375° for 20 minutes. Turn; bake 15 minutes longer or until bacon is crisp. Drain on paper towels; serve warm. Yield: about 2-1/2 dozen.
Originally published as Sausage Bacon Tidbits in Country Woman Christmas Annual 1998, p22
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