For syrup, in a heavy saucepan, melt butter. Stir in the brown sugar and water. Bring to a boil. Stir in pecans. Remove from the heat; set aside.
Flatten each biscuit into a 3-in. circle; cut into quarters. Place a sausage on each piece of dough; wrap dough around sausage and seal edge. Place seam side down in a greased 15x10x1-in. baking pan. Pour syrup over bundles.
Bake at 375° for 15-20 minutes or until golden brown. Transfer to a chafing dish or 3-qt. slow cooker; cover and keep warm over low heat.