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 ;-)