Bacon Wrapped Sausage Coins with Pineapple Dipping Sauce Recipe
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1/2 cup pineapple preserves
1 tablespoon water
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon crushed red pepper flakes, or to taste optional
1 pound Premio Sausage, any variety, cut into 1/3-inch rounds
1 1/2 pounds bacon, each slice cut in half
Combine the preserves, the water, the lime juice, the soy sauce, the mustard and the pepper flakes in a blender or food processor.
Puree until all the ingredients are blended and the mixture is smooth.
Pour sauce into a small bowl, cover and refrigerate until needed. (Sauce can be made 5 days in advance).
Preheat oven to 350 degrees F. Line a large baking sheet, with sides, with parchment paper or a baking mat.
Wrap each sausage round with a slice of bacon, secure with a wooden pick, and set on prepared baking sheet.
Bake until bacon is brown and crisp, about 20 - 25 minutes per side.
Remove baking sheet from oven, transfer bacon wrapped sausage coins to a paper towel lined plate to drain excess fat.
Spoon sauce into a small bowl and set in the center of a large serving platter. Arrange bacon wrapped sausage coins around sauce bowl.
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