Mini Bacon Wrapped Sausages Food

BACON WRAPPED SMOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
• Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

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.

BROWN SUGAR SMOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
• Bake until bacon is crisp and the brown sugar melted.

BACON WRAPPED SAUSAGES

Steps:

• Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 30%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Grease a shallow pan (I use a lightweight stainless steel one) or line with parchment paper and set aside.
• Wrap each sausage in one of the cut pieces of bacon and secure with a toothpick.
• Mix the sugar, cayenne and black pepper in a shallow bowl and add the sausages, turning to coat.
• Spread the sugar-coated sausages onto the prepared pan. If you find the sugar mixture hasn't stuck very well (this will depend on how dry your bacon is), sprinkle a little over the sausages once they're in the pan.
• Cook until the bacon is crispy and golden, about 20 minutes, turning after 10 minutes and then again after 15 to coat in the sugar and bacon fat which collects in the bottom of the pan. If you'd like a little extra color, broil/grill the sausages briefly to finish.
• Serve hot or warm. If pre-cooking to reheat later, chill immediately and store in an airtight container for up to 2 days. Reheat using the same settings that you cooked at, for around 10 minutes.

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.

MINI BACON-WRAPPED SAUSAGES

Steps:

• Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
• Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
• Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
• Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
• Bake about 20 minutes or until hot and bubbly. Serve hot.

BACON WRAPPED MINI SAUSAGES

Steps:

• 1. Cut bacon slices in half and wrap once around each sausage. Put a toothpick through to hold the bacon in place and for eating after.
• 2. Line in a pan and sprinkle the brown sugar over them.
• 3. Bake at 350 for 20 minutes or until bacon is crispy.

BACON WRAPPED MINI SAUSAGE

Steps:

• Preheat oven to 375F.
• Wrap each sausage with the bacon slices and secure them with a toothpick.
• Arrange on a baking sheet that you've lined with baking paper.
• Bake for 20 minutes.
• Meanwhile, make the sauce: combine all sauce ingredients in a mixing bowl and mix well.
• Remove the mini sausages from the oven, brush with the sauce, and continue to bake for an additional 10 minutes.
• Serve warm.

BACON-WRAPPED COCKTAIL SAUSAGES

Steps:

• Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.
• Wrap 1/3 of each slice of bacon around each sausage, secure with a toothpick and place on the baking sheet. Repeat with remaining sausages and bacon.
• Sprinkle brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

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 SAUSAGES - GIANT PIGS IN A BLANKET

Steps:

• If using back bacon cut in half along the lean eye of the loin and the fattier section. If using streaky bacon there is no need to cut.
• Preheat oven to 220°C / Fan 200°C / Gas mark 7 / 400°CPrepare sausages, we have used chipolatas see blog post for other options
• Wrap bacon around each sausage. If using small cocktail sausages you may need to cut each bacon strip in half.
• Cover baking tray with foil, evenly space the bacon wrapped sausages on the tray.
• Check the time and cooking temperature suggested on the sausages packaging.Or cook in preheated oven 220°C / Fan 200°C / Gas mark 7 / 425°CCocktail sausage - 20-25 minutesChipolatas - 25-30 minutesCumberland - 30-35 minutes
• Optional for extra sweetness - Drizzle honey, maple syrup or sprinkle brown sugar on for the last 8 minutes of cooking.
• Serve as you wish for breakfast, lunch, starter, dinner, snack, side dish, finger food? Check out the blog post for more serving suggestions.