Step 1

In a small saucepan over medium-high heat, melt the butter in the water. Combine the melted butter and water with the herb-seasoned stuffing in a large bowl.

Step 2

Add the egg, sausage, red pepper, oregano, parsley, onion powder, and Parmesan cheese. Stir until thoroughly and evenly combined.

Step 3

Cover the bowl and refrigerate for at least one hour and up to 8 hours.

Step 4

Preheat the oven to 375 degrees.

Step 5

Shape the sausage-stuffing mixture into 30 small balls. Cut the bacon slices crosswise into thirds, creating 30 pieces. Wrap each sausage ball with a piece of bacon.

Step 6

Place the prepared sausage balls on a rack set in a baking sheet. Bake for 35 to 40 minutes turning once halfway through the baking time.

Step 7

Remove from the oven and let stand while making the dipping sauce.

Step 8

Combine the peach preserves and Dijon mustard in a small saucepan or skillet. Cook over low heat just until the preserves are melted and warmed through. Serve alongside the warm sausage balls.