- 8
Ingredients
- FOR THE GLAZE:
- 1 pound Li'l Smokies
- 12 ounces, weight Center-cut Bacon
- 1/3 cups Brown Sugar
- 1/4 cups Maple Syrup (the Real Stuff)
- 1 Tablespoon Dijon Mustard
- A Small Pinch Of Cayenne (optional)
Preparation
Step 1
Preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil.
Empty the smokies onto paper towels and blot them dry. Dry smokies will allow the bacon to adhere better.
Cut the bacon into thirds.
Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.
Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.
Bake the smokies for about 45 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm.