Go Back
+ servings
Print Recipe
5 from 3 votes

Sausage Stuffed Dates with Bacon

These delicious little morsels will be an absolute hit at your next get-together!
Course: Appetizer
Cuisine: American
Keyword: Holiday
Servings: 24 people
Calories: 249kcal
Author: Chef Sallie


  • 24 medjool dates pitted, whole
  • 8 ounces smoked sausage casing removed and cut into 1" pieces. We used "Pecan Smoked Beef Sausage", but any smoked sausage will work.
  • 4 ounces pecans or walnuts, chopped
  • 24 bacon slices
  • 8 ounces honey raw
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon cayenne pepper


  • Preheat the oven to 375 degrees F.
  • Place the sliced pecan smoked sausage and pecans or walnuts in a food processor. Pulse until finely ground.
  • Stuff each date with the sausage mixture.
  • Wrap each date with a piece of bacon and secure it with a toothpick.
  • Place the dates on a rimmed baking sheet and bake for 20 minutes, until the bacon is almost done.
  • While the dates are baking, prepare the glaze.
  • Heat the honey, vinegar, and cayenne pepper over medium heat until warm but not boiling. Set aside.
  • After 20 minutes, remove the dates from oven and brush them with glaze. Return to the oven for 10 minutes.
  • Glaze the dates again and return them to the oven to bake until the bacon is crisp and golden brown. Check often to be sure they don't burn.
  • When the bacon is crisp and golden brown, remove the dates from the oven. Place each date on wax paper and allow to cool. NOTE: You can also place the dates on a wire cooling racks and place paper towels or wax paper underneath the cooling racks to catch any stray glaze. Do NOT place dates on foil, as the foil will stick.


Serving: 1date | Calories: 249kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 227mg | Potassium: 257mg | Fiber: 2g | Sugar: 24g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11