Bacon Wrapped Smokies
Bacon-wrapped Smokies with a touch of sweetness from maple syrup and a hint of spice from black pepper.
24
Little Smokies sausages
1
Package of thick-cut bacon
2
Tablespoons pure maple syrup
1/2
Teaspoon black pepper
1/4
Teaspoon smoked paprika
Bacon-wrapped Smokies with a touch of sweetness from maple syrup and a hint of spice from black pepper.
Instructions
- Preheat oven to 375°F (190°C).
- Wrap each Little Smokies sausage with a slice of thick-cut bacon, securing with a toothpick if needed.
- Arrange bacon-wrapped Smokies in a single layer on a baking sheet.
- Combine all Maple Glaze ingredients in a small bowl and brush evenly over the bacon-wrapped Smokies.
- Bake for 25-30 minutes, or until bacon is crispy and Smokies are heated through, basting with remaining glaze halfway through.
-
24
24
Little Smokies sausages
-
1
450
Package of thick-cut bacon
-
2
60
Tablespoons pure maple syrup
-
1/2
1.25
Teaspoon black pepper
-
1/4
0.6
Teaspoon smoked paprika
Equipment
- Baking sheet
- Toothpicks (optional)
- Small bowl
- Pastry brush
Instructions
- Preheat oven to 375°F (190°C).
- Wrap each Little Smokies sausage with a slice of thick-cut bacon, securing with a toothpick if needed.
- Arrange bacon-wrapped Smokies in a single layer on a baking sheet.
- Combine all Maple Glaze ingredients in a small bowl and brush evenly over the bacon-wrapped Smokies.
- Bake for 25-30 minutes, or until bacon is crispy and Smokies are heated through, basting with remaining glaze halfway through.
Nutrition per serving
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