It’s no secret that pigs rule on southern menus. For breakfast, lunch, and supper; from streak o’ lean to country ham; and from barbecue to Brunswick stew, pork is the meat of choice. That’s a fact well reflected in these hors d’doeuvres, which combine a good mouthful of bacon and sausage in one piggy wallop!
1 cup (2 sticks) butter
½ cup water
1½ cups seasoned breadcrumbs
1 egg, lightly beaten
⅓ pound bulk mild or hot sausage
⅔ pound bacon strips
In a saucepan, melt the butter in the water over mediumhigh heat. Pour the breadcrumbs into a bowl. Remove from the heat and stir into the breadcrumbs. Add the egg and sausage and blend thoroughly. Chill for 1 hour in the refrigerator.
Preheat the oven to 375°. Remove the mixture from the refrigerator and form into pecan-size balls. Cut the bacon strips into thirds and wrap around the balls, securing each with a wooden toothpick. Place them on a shallow baking pan and bake for 35 to 40 minutes, turning once. Drain on paper towels before serving.
YIELD: ABOUT 30 ROLL-UPS