SAUSAGE-STUFFED DATES WRAPPED IN BACON
I’ve been wrapping dates in bacon since 2012, when I first encountered the dish at Más Tapas, my favorite restaurant in Charlottesville, Virginia. Those were stuffed with goat cheese, which is delicious, but if you don’t tolerate dairy, you can just make them without it. We started experimenting with different fillings and finally landed on this one: sausage. They can be a little time-consuming to make, but they are totally worth it. SERVES 8 TO 10
PREP TIME: 15 minutes
COOK TIME: 30 minutes
16 to 20 dates, pitted
1 pound (454 g) spicy ground pork sausage
8 to 10 slices bacon, halved
- Preheat the oven to 400°F (200°C).
- Carefully slice each date down the middle (but not all the way through—just enough so that you can stuff it with sausage).
- Roll out tablespoon –size ovals of sausage in your hand. Stuff each date with a sausage oval. Wrap each stuffed date with half a strip of bacon, and place it on a baking sheet.
- Bake the dates for 20 to 30 minutes, or until the bacon is crispy and the sausage is cooked through, and serve.
VARIATION 1 ALMOND-STUFFED BACON DATES: Instead of sausage, stuff each date with an almond. Wrap with bacon, and bake as instructed.
VARIATION 2 BACON-WRAPPED DATES WITH APPLE CIDER VINAIGRETTE: In a medium bowl, stir to combine 1 tablespoon (15 ml) minced shallot with 1 to 2 tablespoons (30 ml) honey, ¼ cup apple cider vinegar, and ½ cup olive oil. Drizzle over the bacon-wrapped dates after cooking, and serve. Keep any leftover dressing in the fridge to use on salads.
PALEO PAIR: Serve these as appetizers along with Bacon Brussels Sprouts (here) and Bacon-Wrapped Shrimp (here) at your next party.
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These sausage-stuffed dates wrapped in bacon are the ultimate party appetizer: sweet pitted dates packed with spicy ground pork sausage, then hugged in crisp bacon. They take a little patience to assemble, but the caramelized-sweet, smoky, savory bite is absolutely worth it.
Pro Tips
- Slice each date down the middle without cutting all the way through, then roll tablespoon-size ovals of sausage so they slide neatly into the pocket.
- Wrap each stuffed date with half a strip of bacon and set it seam-side down on the baking sheet so the bacon stays put as it crisps.
- For a dairy-free, meat-free twist, stuff each date with a whole almond instead of sausage and bake exactly as written.
- Drizzle the finished dates with a quick apple cider vinaigrette (shallot, honey, apple cider vinegar, olive oil) to cut the richness, and keep leftovers of the dressing for salads.
- Assemble the dates up to a day ahead and refrigerate them on the baking sheet; add a few extra minutes to the bake time when they go in cold.
Frequently Asked Questions
Can I make sausage-stuffed dates ahead of time?
Yes. Stuff and wrap them up to a day in advance, keep them covered in the fridge, and bake just before serving. They're best served warm while the bacon is still crisp.
How do I store and reheat leftovers?
Store them in an airtight container in the fridge for 3 to 4 days. Reheat in a hot oven rather than the microwave so the bacon re-crisps instead of turning rubbery.
How many does this recipe make?
It serves 8 to 10 as an appetizer, with 16 to 20 stuffed dates depending on how large your dates and bacon slices are.
What kind of sausage works best?
Spicy ground pork sausage gives the best contrast to the sweet dates. Check the label for added sugar or fillers if you want to keep the dish strictly paleo.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Roll out tablespoon –size ovals of sausage in your hand.
- Stuff each date with a sausage oval.
- Wrap each stuffed date with half a strip of bacon, and place it on a baking sheet.
- Bake the dates for 20 to 30 minutes, or until the bacon is crispy and the sausage is cooked through, and serve.
