| | Directions |
- 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.
- Serve immediately.
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Servings: 8
|  | | Ingredients | | - | | 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 |
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