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Sausage Roll Ups With Mustard Dipping Sauce Recipe

Sausage Roll Ups With Mustard Dipping Sauce Recipe

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Sausage Roll Ups With Mustard Dipping Sauce

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Ingredients

Count

Nutrition

323

Calories

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Ingredients:

Serving

sausages
1 lb. bacon
1 cup water
3 cups herb stuffing mix
1/2 lb. bulk, ground , hot italian sausage, raw
1/2 cup (1 stick) butter
2 eggs, beaten
mustard dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. dijon mustard
1 tbsp. white wine vinegar
2-6 drops tabasco sauce , depending on how hot you want it
1 medium. clove garlic, peeled and crushed

Directions:

SAUSAGES:
Melt butter and add water, heat to boiling, remove from heat. Stir in the stuffing mix; add the raw sausage; ass eggs; mix thoroughly. Chill for 1 hour for easier handling.
Cut bacon slices in half. Shape sausage mixture into small balls. Wrap each ball in half slices of bacon, securing with toothpicks.
Preheat oven to 375 degrees. Place bacon-wrapped sausage ballson a wire rack on a cookie sheet and bake for 35-40 minutes, turning halfway. Serve with Mustard Dipping Sauce.
MUSTARD DIPPING SAUCE:
Combine all ingredients and mix well. Chill and serve with Sausage Rolls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.35 Kcal (1354 kJ)
Calories from fat	278.17 Kcal
		% Daily Value*
Total Fat	30.91g	48%
Cholesterol	82.59mg	28%
Sodium	366.42mg	15%
Potassium	164.98mg	4%
Total Carbs	1.42g	0%
Sugars	0.21g	1%
Dietary Fiber	0.08g	0%
Protein	9.72g	19%
Vitamin C	0.2mg	0%
Iron	0.6mg	3%
Calcium	27.8mg	3%

Amount Per 100 g
Calories	189.68 Kcal (794 kJ)
Calories from fat	163.18 Kcal
		% Daily Value*
Total Fat	18.13g	48%
Cholesterol	48.45mg	28%
Sodium	214.94mg	15%
Potassium	96.78mg	4%
Total Carbs	0.83g	0%
Sugars	0.12g	1%
Dietary Fiber	0.05g	0%
Protein	5.7g	19%
Vitamin C	0.1mg	0%
Iron	0.3mg	3%
Calcium	16.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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