воскресенье, 6 ноября 2016 г.

Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze

Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze

Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze

These are incredible! I like the bacon a little crisper, too, and usually put them under the broiler for a short period right at the end. They are always the first thing to go anyplace I take them. Thanks for sharing!!

I made these for my friends college graduation party, I quadrupled the recipe and they were still the first thing gone. At first after they had been in the slow cooker awhile I was concerned people might be turned off by the pool of grease they were swimming in…nope, but I think next time I might try to cook them in the oven a little longer to try to get more of the grease out before I put them in the slow cooker.

These were really tasty. I may bake them longer next time to see if I can get the bacon crispier. My husband loved them the way they were, but I love my bacon really really crispy. Just a personal preference, the recipe is awesome. Thanks!

so good, but i did make them without bacon…mostly because i thought i had bacon when i actually didnt(lol). but still so incredibly delicious(that sauce!) on its own with the glaze. definitely keeping this recipe!

I made these for Thanksgiving and they were a HUGE hit! They were gone in nothing flat, with the kids asking for more. Iwill be making these over and over again as I am sure they will be a frequent request.



yummy! made them to take to a party and they almost didn’t make it out my door!

Best food that I’ve ever eaten. I didn’t think I would like these much, I am not even a big meat eater. But they were heaven, literally heaven. I want to kiss whomever made this recipe!

Ah-mazing! I actually cheated and didn’t freeze, but I did dry the smokies really well. I laid the piece bacon out on a cutting board, and rolled it tight, like I was shaping a loaf of bread (if you know what I mean). Seriously addictive… but sooo not complaining!

I have made these a few times and they always go fast! I too have trouble with the bacon crisping up but I usually put them under the broiler for a few minutes, flip them and broil for a few more minutes. Everyone loves them!

I have discovered one thing about these…THEY ARE EVIL!!! When the preacher talks about sin…they are talking about these! I made these as a bacon trio alongside of Ree’s bacon crackers and bacon wrapped pineapple. These were gone in seconds, and ever since then they are the first request at work anytime the word pot-luck pops up! I have doubled and tripled the batch, but I would bet if I even quintouple the batch and the end result will be the same…gone in seconds! SO GOOD!


Whatever you do, DON’T MAKE THESE! They are so addictive! It’d probably be healthier to eat an entire dinosaur leg than a handful of these. They are so good!

Personally, I do not like to use toothpicks to keep the bacon attached to the smokies. If you prefer to use toothpicks, as many other similar recipes do, by all means do so.

Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.

When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. 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 35 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. These a very addictive. I apologize in advance.

Recipe courtesy of Cooking Ventures at http://cookingventures.blogspot.com

Original article and pictures take http://tastykitchen.com/recipes/appetizers-and-snacks/bacon-wrapped-lie28099l-smokies-in-a-brown-sugar-and-maple-glaze/ site

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