1/4 c. butter
1/2 c. water
1 1/2 c. herb-seasoned stuffing
1 egg, slightly beaten
1/4 lb. hot or mild bulk pork sausage
1/2 to 2/3 lb. sliced bacon
Cherry tomatoes
Parsley

Melt butter in water in a saucepan; add stuffing, mixing well. Add egg and sausage and blend thoroughly. Chill 1 hour for easier handling; then shape into small oblongs, about the size of pecans.

Cut bacon slices into thirds. Wrap each piece of stuffing mixture with bacon and fasten with a wooden pick. Place on rack in a shallow pan. Bake at 375 degrees for 35 minutes or until brown and crisp, turning at highway point in cooking. Drain on paper towels and serve hot. Garnish with cherry tomatoes and parsley. Yields: about 3 dozen.

NOTE: These may be made the day before baking and refrigerated. They may also be frozen before baking. To serve, thaw and bake as directed.