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Topic: COMPLETED: Fall Challenge: Bacon Wrapped Smokies in a Maple Brown Sugar Glaze  (Read 4717 times)
Tags for this thread: recipe , bacon , sausage , brown_sugar , appetizer , fall_cooking_challenge_2010  Add new tag
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sew-wannabe
« on: October 27, 2010 08:10:00 AM »



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

1 lb Li'l Smokies
12 oz center-cut bacon (I use Kunzler's honey cured center cut bacon)
1/3 cup brown sugar
1/4 cup maple syrup ( the real stuff!)
1 TBSP Dijon mustard

Empty the Smokies onto some paper towels and blot them dry. Dry Smokies will allow the bacon to adhere better.

Cut the bacon into thirds. You can put the bacon in the fridge for at least 30 minutes.

Preheat the oven to 350F.

Line a cookie sheet pan with heavy-duty aluminum foil.

Make the glaze by whisking together the brown sugar, maple syrup, mustard.  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 35-45 minutes or until they are lightly brown on top, and the bacon is crispy.

Immediately transfer the Smokies to a serving plate or a crockpot set on low to keep warm.

I usually do 3 batches of these for parties.
« Last Edit: November 26, 2010 04:59:18 AM by Troublet » THIS ROCKS   Logged

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« Reply #1 on: October 27, 2010 08:13:07 AM »

Mmmmm bacon! Bacon makes everything better!
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What a piece of work is man!


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« Reply #2 on: October 27, 2010 01:33:53 PM »

these look amazing...might be just the thing I need to bring to parties this weekend! Thanks for sharing!
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schnerby
« Reply #3 on: October 31, 2010 02:44:36 AM »

Is a smokie just a small sausage?
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sew-wannabe
« Reply #4 on: November 01, 2010 03:32:47 AM »

I used Hillshire Farms Lil Smokies origonal flavor.  Coctail winnies.
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schnerby
« Reply #5 on: November 01, 2010 03:43:40 AM »

Must be an American thing?

Is it a sausage, or more like a frankfurt?
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sew-wannabe
« Reply #6 on: November 01, 2010 08:00:31 AM »

Sorry I did not realize you were not in the USA.

It is like a small sausage that is smoked, but not like an American breakfast sausage (if that helps at all??!!)...more like a hot dog I guess but much much smaller.

« Last Edit: November 01, 2010 08:02:15 AM by sew-wannabe » THIS ROCKS   Logged

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schnerby
« Reply #7 on: November 01, 2010 02:58:57 PM »

Thanks for that. I get curious about foods I see people using that are specific to a country or region.
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« Reply #8 on: December 04, 2010 10:23:54 AM »

I am definitely making these for Christmas Dinner Smiley
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That is sooo Craftastic!


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« Reply #9 on: December 28, 2010 03:51:04 PM »

I made two batches of these for Christmas and they turned out so good!  Everyone like them.  Thanks for sharing.
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