This little snack/appetizer/side dish is a meat-lover's dream. These little guys are like pigs in a blanket, except that the blanket, too, is made of pig. (Speaking of meat-lovers' dreams ...)
You could serve these as an appetizer, along with a mustard sauce or barbecue sauce for dipping. They're perfect for entertaining, because they taste great even at room temperature.
I prefer them with brunch-type meal, alongside maybe a slice of quiche and a pastry or some fruit. I love brunch in general, and it only gets better with some pig-wrapped pig. (Oh, wait, I used all-beef smoked sausages.)
Just a note that you don't want to use thick-cut bacon here. It's ... I can't believe I'm saying this ... too bacony.
Bacon-Wrapped Li'l Smokies
Makes about 40 sausages
1 pound bacon, sliced in half
1 pound miniature smoked sausages
2 tablespoons brown sugar
1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil, and place a baking rack on top.
2. Wrap each sausage with half a slice of bacon.
3. Place seam side down on baking rack and sprinkle sausages with brown sugar.
You might notice that my baking rack is missing here. That is a mistake I shan't repeat.
4. Bake 30-40 minutes, or until bacon is cooked to desired doneness.