Wrap each Andouille Smoked Sausage link with a slice of applewood smoked bacon, securing with a toothpick if needed.
Arrange bacon-wrapped sausages in a single layer on a baking sheet.
Combine all Bourbon-Peach Glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until slightly thickened, stirring occasionally.
Brush the bacon-wrapped sausages generously with the Bourbon-Peach Glaze.
Bake for 25-30 minutes, or until bacon is crispy and sausages are heated through, basting with remaining glaze every 10 minutes.
Ingredients
24
2424Andouille Smoked Sausage (small links)
1450Package of applewood smoked bacon
1/2120Cup peach preserves
260Tablespoons bourbon
115Tablespoon Dijon mustard
15Teaspoon Worcestershire sauce
1/40.6Teaspoon cayenne pepper
Equipment
Baking sheet
Toothpicks (optional)
Small saucepan
Pastry brush
Instructions
Preheat oven to 375°F (190°C).
Wrap each Andouille Smoked Sausage link with a slice of applewood smoked bacon, securing with a toothpick if needed.
Arrange bacon-wrapped sausages in a single layer on a baking sheet.
Combine all Bourbon-Peach Glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until slightly thickened, stirring occasionally.
Brush the bacon-wrapped sausages generously with the Bourbon-Peach Glaze.
Bake for 25-30 minutes, or until bacon is crispy and sausages are heated through, basting with remaining glaze every 10 minutes.
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