American · Dinner
Bacon-Wrapped Little Smokies
Bacon-wrapped cocktail pork sausages dusted with brown sugar, cayenne, and black pepper, then baked at medium-high heat until the bacon crisps and the sugar caramelizes into a sticky glaze. Served warm with roasted celery as a savory-sweet party appetizer.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
198Calories
15.1gProtein
13.8gFat
8.9gCarbs
6.1gSugar
2.1gFiber
618mgSodium
65mgChol
5.2gSat Fat
312mgPotassium
45mgCalcium
1.2mgIron
1.1mcgVitamin B12
3.2mgVitamin C
Goes well with
Cold Ginger Ale
local
Bourbon and Cola
international
gluten-free
egg-free
low-carb
low-cholesterol
gluten-free
Instructions
1
Prep
Line a rimmed baking sheet with foil, set a wire rack on top, cut celery into batons, and cut bacon into thirds.
2
Wrap
Wrap each cocktail pork sausage in a bacon third, pierce with a toothpick, and press the brown sugar, cayenne, black pepper over each.
3
Bake
Bake on the rack at 375°F for about 30 minutes until the bacon is crisp and golden and the sugar caramelizes into glaze.
4
Plate
Transfer to a plate alongside the celery batons and serve warm while the glaze is still sticky.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g cocktail pork sausages (little smokies), gluten-free
- 1.2 oz34g bacon
- 2 tsp2 tsp brown sugar
- 7 oz200g celery
- 1/4 tsp1/4 tsp cayenne
- 1/4 tsp1/4 tsp black pepper
- 66 toothpicks
