Sweet Spicy Bacon Wrapped Smoked Sausages Food

SWEET & SPICY BACON WRAPPED SMOKIES

Steps:

• Heat oven to 400°F.
• Wrap bacon around sausage; secure with wooden toothpicks.
• Place in shallow baking dish; drizzle with sauce.
• Bake 12 min. or until heated through.

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.

SWEET & SPICY BACON-WRAPPED SMOKED SAUSAGES

Steps:

• Heat oven to 375ºF.
• Pat sausage links dry with paper towels; wrap each with 1 bacon piece. Secure with wooden toothpicks.
• Place on parchment-covered rimmed baking sheet.
• Bake 20 to 25 min. or until bacon is crisp. Meanwhile, mix remaining ingredients until blended.
• Brush sausages with mustard mixture; bake 5 to 7 min. or until glaze is hot and bubbly. Discard toothpicks before serving.

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.

BIG OL' MESS (SMOKED SAUSAGE IN SPICY SWEET SAUCE)

Steps:

• Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
• Put the sausage, green pepper and onions in the bottom half of the foil bag.
• Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
• Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
• You can slit the bag open when done and serve from it at the campsite.
• If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

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.

SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS

Steps:

• you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
• In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
• Top each one of the jalapeno "boats" with a little smokey.
• Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
• Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
• Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
• once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!