Bacon Wrapped Sausage Food

BACON-WRAPPED SAUSAGES

Steps:

• Cut the bacon strips in half length-wise (just leave in the package and cut with a knife). Cut the sausage into pieces that are about the same width of the bacon strips. Just toss the ends of the sausages.
• Wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. Place on top of a cookie sheet. Now I like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger.
• Top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. The brown sugar will be used to gauge when the sausages are done. When it melts down and turns into a little volcano of brown sugar they are READY!
• If your grill is already full then put these in your oven at 300°F for approximately 45-60 minutes. Its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. So don't forget to give your guests this treat.

BACON-WRAPPED SAUSAGE DOGS

Steps:

• Preheat oven to 375 degrees F. Set a wire rack on a rimmed baking sheet. Wrap one strip of bacon around each link of knockwurst securing each end with a toothpick. Put the wrapped knockwurst on the prepared baking sheet. Bake until the bacon is crisp, about 15 minutes. Serve in rolls with mustard on the side for topping the dogs.

SMOKY BACON WRAPS

Steps:

• Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. , Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° until bacon is crisp and sausage is heated through, 30-40 minutes.

BACON WRAPPED SAUSAGES

Steps:

• Gather the ingredients.
• Heat oven to 400 F. Line a 13 x 9-inch baking pan with foil or parchment and put a wire rack on top.
• Fry the bacon in a large pan over medium heat until some of the fat is rendered but the bacon is still pliable. Do not let the bacon get crispy, or you won't be able to wrap it around the sausages.
• Place the bacon on paper towels and cool it down for 5 minutes.
• Wrap each sausage with a piece of the precooked bacon and secure with a toothpick.
• Place the brown sugar in a bowl and roll each sausage and bacon bundle in it. Place the sausages on a wire rack over the foil-lined pan. Always use the wire rack. The drippings that come from the bacon and sugar burn easily; keeping the sausages away from the drippings prevents them from burning, too.
• Drizzle or brush the maple syrup over the sausages and sprinkle with the pepper.
• Bake the bacon-wrapped sausages for 25 to 35 minutes, or until the sausages are hot and the bacon is crispy.
• Remove the rack from the baking pan and cool the wrapped sausage bundles for 4 to 5 minutes before serving.

BACON WRAPPED SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar.
• Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour.

BACON-WRAPPED COCKTAIL SAUSAGES

Steps:

• Heat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.
• Bring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat.
• Set a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches.
• Remove the toothpicks and toss the sausages with the pineapple barbecue sauce.

BACON-WRAPPED SAUSAGE CASSEROLE WITH APPLE & TOMATO SAUCE

Steps:

• Roll each sausage in 1 or two rashers of bacon and secure with a toothpick.
• Sauté the apples and onions in half the oil. Spoon them into an ovenproof dish with a lid.
• Arrange the sausages on top.
• Braise the tomatoes and green pepper in the remaining oil, sprinkle the flour over, and cook for about three minutes.
• Add the stock and flavourings and cook for a further three minutes.
• Spoon the tomato sauce over the sausage, cover with the lid, and bake for 45 minutes in a preheated oven at 180°C (350°F).

BACON WRAPPED SAUSAGE BALLS

Steps:

• -- Preheat oven to 400 degrees.
• -- In a bowl mix sausage, bisquick, chedder cheese and crushed red pepper.
• -- Roll mixture in to 1 inch balls, wrapping each one with 1/2 slice of bacon. place each wraped ball on a greased cookie sheet 1 inch apart.
• --place in oven for 10 mins, after 10 mins turn the oven to BROIL for 2 or 3 more mins just to make sure the bacon gets done.
• --Remove from oven and place on in a bowl lined with paper towels to drain and cool.
• --Enjoy!

BACON WRAPPED SAUSAGE MEATLOAF

Steps:

• 1 small (500 ml) loaf tin (optional, see intro).
• Preheat oven to 350°F.
• Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
• With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
• Add the onion, tomato puree, mustard, breadcrumbs and egg.
• Add seasoning if needed, depending on the sausage meat you have chosen.
• Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
• Wrap the bacon rashes around the sausage and put it in the loaf tin.
• Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
• Let rest in the tin for 5 minutes, turn out, slice and serve!