"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Thread Tools Display Modes
Old 05-08-2007, 04:57 PM   #21
Senior Cook
VaporTrail's Avatar
Join Date: Dec 2006
Posts: 191
I've done this as well... but my favorite bit is to up it to full-sized smoked sausages. Which makes it more of a meal item, rather than an appetizer.

Around here (Norfolk VA.) I can get packs of something close to 20 "full bun" sized smoked sausages. I get a pack of those, and a disposable cookie sheet (easiest cleanup in the world... toss a few paper towels on it, wait for it to cool and chuck the whole thing) and a pack of bacon.

At home I put about half a cup of lt. brown sugar in a sealable container (ziploc bowl ~3 cups) and drop in two (whole) strips of bacon. Give it a shake for about 20 seconds or so. Pull out the bacon and wrap a whole sausage. Done right you really only have to toothpick it once. Top up your brown sugar (if needed) and repeat for however many you're gonna make. About 8 will easily fit on a standard size cookie sheet, and should be enough for 4 people (unless you're like me and love the things so much you'll eat three or four). Toss the sheet in a 350*F oven for 35-40 minutes. Remove from sheet and serve. I keep trying to figure out what would go well with these, so far I've settled on mashed potatoes... but suggestions would be welcome.

These are the thermonuclear device of the Fat-bomb world.

Into the fires of forever, we will fly through the heavens, With the power of the universe we stand strong together
Through the forcing of power, we will soon reach the hour, For victory we ride, Fury of the Storm!
VaporTrail is offline   Reply With Quote
Old 05-08-2007, 05:07 PM   #22
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Did anyone say put them on a cooling rack on the baking sheet? Grease drips away, flavor remains.

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-18-2007, 07:10 AM   #23
Senior Cook
VaporTrail's Avatar
Join Date: Dec 2006
Posts: 191
I've actually settled on making the little version for a potluck type meal. I'm looking for a way to keep them warm during transport (about an hour) without them swimming in (too much) grease or drying out.

Current plan is to stick my crockpot on "warm" (possibly "low" a couple minutes before I unplug it) while the first batch cooks and toss them in there as the batches get done. I'm planning on doing 3 batches (three disposable cookie sheets full) so I really should only have to keep the ones that stay in the longest about two hours. Once the last batch is done (timed so I can pull the plug on the 'pot and dash...) I'm gonna wrap the (covered) ceramic portion of the crockpot in a towel (or two) and transport. Once I've arrived, going to set up the crockpot again and set to "warm". Shouldn't be more than fifteen minutes before serving starts.

Anyone have a better plan or reasons that this is a bad idea (beyond having to hand-carry a hot 20lb sausage filled towel wrapped ceramic pot)?
VaporTrail is offline   Reply With Quote
Old 05-18-2007, 07:13 AM   #24
Sous Chef
csalt's Avatar
Join Date: Jul 2006
Posts: 909
How about putting your crockpot inside a thermal picnic box..you know that keeps things warm or cool.
csalt is offline   Reply With Quote
Old 05-18-2007, 08:18 AM   #25
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,161
Wrapping it with layers of newspapers may also help keep it warm.
Don't let yesterday take up too much of today. Will
JoAnn L. is offline   Reply With Quote
Old 05-18-2007, 09:45 AM   #26
Sous Chef
ella/TO's Avatar
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
LOL....the thought of all that fat!.....
ella/TO is offline   Reply With Quote
Old 05-18-2007, 11:10 AM   #27
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Originally Posted by ella/TO
LOL....the thought of all that fat!.....
I know. I wouldn't know whether to eat it, or take it down to Jiffy Lube to have the oil changed!
Caine is offline   Reply With Quote
Old 05-18-2007, 07:24 PM   #28
Sous Chef
CasperImproved's Avatar
Join Date: Apr 2006
Location: Michigan
Posts: 681
Originally Posted by JCook
I have found that this appetizer is always a hit.

Bacon Wrapped Sausages

2 pkgs. bacon (I usually buy the cheapest bacon, it seems to wrap better around the sausages and brown better in the oven)
2 pkg. Little smokies
Light Brown sugar

Preheat oven to 350. Cut bacon into thirds. Wrap each smokie in a piece of bacon, secure with a toothpick. Sprinkle with as much or as little light brown sugar as you like. Bake for about 30 minutes or until bacon crisps.
JCook - I've done something similar for a number of parties. The couple of experience points that I have gained is the different grades (brands) of bacon cause different amounts of grease leakage and shrinkage. If you stick with a particular brand of bacon you should get a somewhat similar shrinkage and grease release for each batch of the sausage/bacon snacks.

I normally buy two lbs of a good brand of bacon (and I do switch depending on price points) per package of the Little Smokies, and if it is a good bacon, you can normally have the bacon sliced in 3rds, and each third with a toothpick support one sausage. I also cook them on a sheet pan (with 1/3rd inch lip) over a chrome cooling rack (normally used for cooling bread) that fits the sheet with a covering of PAM (cooking spray). I would normally have the oven at 350F for as long as it takes for the bacon to brown up a bit.

If it is a remote party, I will normally after they cook/cool, pile them into an electric skillet to re-warm once we get there. I will also put the electric skillet into a cardboard box lined with news paper or paper grocery bags so that I don't have to worry about leakage. I will say the use of Brown sugar for these is new to me as I think of sausage/bacon as a savory.

FYI, I also use the same cooking method for chicken wings if I take those to a party. I usually do a marinade of either a sweet & sour sauce, BBQ sauce that I make from in house stuff, or in a true buffalo sauce with hot sauce and butter combo basting while being cooked.

In either type dish, I have never had leftovers to take home which meets my personal satisfaction points.

The benefits of cooking that way? You get rid of a large amount of the fat, and when you load them all into the electric skillet(s), they do not usually create a new pile of grease. Also... you only have the skillets to take home ;-)


If eating tasty stuff is a sin, I am certainly going south.
CasperImproved is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:32 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.