Bacon Wrapped Little Smokies

Recipe from Mimi (The Chunky Chef)

Ingredients

• 16 oz package of Little Smokies or small cooked sausages

• 15 slices bacon, each cut into 3 smaller sections

• ¾ cup light brown sugar, packed

• ½ tsp cayenne pepper

• Pinch of black pepper (opt)

• Wooden toothpicks

Directions

Preheat oven to 350˚ F.

Prepare a jelly roll pan (or large baking sheet with a rim), with a layer of aluminum foil, lightly coated with non-stick cooking spray.  Set aside.

Pat sausages dry with a paper towel and wrap each individual sausage with a piece of the cut bacon. Secure with a toothpick.

Add brown sugar, cayenne and black pepper to a large resealable plastic bag.  Use a spoon to combine the sugar with seasonings.  Add several bacon wrapped sausages, seal bag and shake gently to coat.  Repeat with all remaining sausages.

Line sugar rubbed sausages on prepared baking sheet and bake 30 -35 minutes, until bacon is browned. For some extra crispness, broil for a couple of minutes after baking.

Note

BBQ version: Bake as directed, then baste with bbq sauce and broil on high until sausages are sticky, approximately 3-4 minutes.