Bacon-wrapped cocktail sausages
While attending a wedding a few weeks ago, I stumbled upon a delectable little treat that I hate to admit that I couldn't stop eating: Bacon-wrapped cocktail sausages.
As is my nature with all great food I eat, I began to think of ways to tweak the recipe to make it my own.
I like a spicy-sweet taste, so the following is my take on this simple, yet yummy treat:
Cut the strips of a one-pound package of thick-cut, apple-cured bacon into 1½- to 2-inch pieces, which should be just big enough to overlap a cocktail wiener by about ¼ to ½ inch. Refrigerate till chilled completely through before handling, about 30 minutes.
When cold, wrap bacon and place toothpicks to secure it onto each of the beef cocktail wieners in a 14-ounce package. Return the wieners to the refrigerator for another 30 minutes to chill.
Place a ¾-cup dark brown sugar, two teaspoons (or to taste) cayenne pepper and a teaspoon of course ground black pepper in a paper bag. Shake to mix, then add the wieners and shake again to cover lightly.
Place the wieners on a large baking dish in a preheated 325-degree oven and bake for 35-40 minutes, until the sugar is bubbly and the wieners are hot. Lightly sprinkle with sugar after cooking.
For serving, remove from baking dish and place the appetizers in a slow cooker on the low setting.
Although really tasty, a Dijon dipping sauce is an excellent choice for these scrumptious treats.