Spicy Sausage and Bacon Appetizers

Ingredients

• 1 packagehot Italian sausage (or sausage of choice)
• 454 g (1 lb)bacon
• 113 g (4 oz)mild goat cheese
• to tasteapricot preserves

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C (425°F).

2. 2

   Slice the sausage

   Cut the sausage into 2.5 cm (1-inch) rounds, about five from each link.

3. 3

   Halve the bacon

   Cut each bacon strip in half.

4. 4

   Wrap each round

   Wind half a strip of bacon around each sausage round and set it on a baking sheet with a 2.5 cm (1-inch) lip. Repeat until all the sausage is wrapped.

5. 5

   Bake the bites

   Bake for 22 minutes, or until the sausage is cooked through. Take the tray out of the oven and leave the bites to cool.

6. 6

   Add the toppings

   Top each bacon-wrapped sausage with 2.5 ml (½ teaspoon) goat cheese and 5 ml (1 teaspoon) apricot preserves. Push a toothpick into the centre of each one.

What are spicy sausage and bacon appetizers?

These are small sausage rounds wrapped in bacon and baked, then topped with goat cheese and apricot preserves. They fit the American party-appetiser tradition of bite-sized, easy-to-share savoury food.

This version works through contrast: spicy, salty sausage and bacon meet tangy cheese and sweet fruit preserves. The toothpick makes each bite straightforward to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 8g protein, 1g carbs, 8g fat.

The sausage and bacon provide most of the protein and fat, while the apricot preserves contribute most of the carbohydrate. Serve a few bites with salad or fresh vegetables to add a lighter, crisp contrast to the plate.

Choosing the sausage

Hot Italian sausage: its seasoning brings heat and savoury flavour to each round. Choose links that are firm enough to slice cleanly.

Other sausage: the recipe allows a sausage of your choice, so milder links can make a less spicy batch. Keep the rounds similar in thickness so they cook evenly.

Wrapping and arranging

Bacon pieces: halving the strips gives each sausage round a manageable wrap. Keep the bacon snug around the sausage so it stays in place as it cooks.

Baking sheet: use one with a raised lip, as directed, to contain the cooking juices. Arrange the wrapped pieces with a little space between them.

Checking doneness

Timing: bake for 22 minutes, then check that the sausage is cooked through before taking the tray out. The exact time can vary with the size of the rounds and the oven.

Resting: let the bites cool briefly before adding the toppings. This makes them easier to handle and helps keep the cheese and preserves on top.

Adding the finishing touches

Goat cheese: add 2.5 ml (½ teaspoon) to each bite for a creamy, tangy note. A small spoon or two teaspoons can help portion it neatly.

Apricot preserves: follow with 5 ml (1 teaspoon) per piece for sweetness. Add the toothpick through the centre after topping.

Serving the appetizers

Serve the bites warm on a platter, with extra toothpicks nearby. Their rich, salty flavour pairs well with fresh vegetables or a crisp green salad.

For a party spread, set them out alongside lighter finger foods so guests can mix flavours and textures.

Recipe notes & tips

• Cut the sausage rounds evenly so they finish cooking at a similar time.
• Use kitchen scissors to halve the bacon strips neatly.
• Choose a baking sheet with a raised edge to catch drippings.
• Let the bites cool briefly before adding the toppings.
• Add the toothpicks after topping so each bite is easy to lift.

Variations

• Milder sausage: choose a mild link for less heat.
• Different preserves: swap apricot for another fruit preserve you enjoy.
• Sharper cheese: use a tangier soft cheese in place of mild goat cheese.
• Extra spice: choose a hotter sausage for a more fiery bite.
• Party platter: serve alongside raw vegetables for a fresh contrast.

Common mistakes to avoid

• Uneven rounds: pieces of different thicknesses may cook at different rates; slice them as evenly as possible.
• Loose bacon: bacon can shift during baking; wrap it snugly around each sausage round.
• Crowded tray: pieces packed tightly may cook less evenly; leave space between them.
• Skipping the doneness check: timing alone may not be enough; make sure the sausage is cooked through.
• Topping too soon: hot bites can make the toppings slide; let them cool briefly first.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; add fresh toppings if the original ones have softened.

Frequently asked questions