Brown Sugar Smokies Recipe

Bacon: Adds a savory and crispy element to the dish.

Little smokie sausages: Mini sausages that provide a smoky and meaty flavor.

Brown sugar: Adds a sweet and caramelized coating to the smokies.

When wrapping the bacon around the little smokie sausages, make sure to stretch the bacon slightly to ensure a snug fit. This will help the bacon adhere better to the sausage and prevent it from unraveling during baking. Additionally, for an extra layer of flavor, consider brushing the bacon with a thin layer of maple syrup before sprinkling with brown sugar. This will enhance the caramelization process and add a delightful sweetness to the dish.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a similar smoky flavor and crisp texture.

• bacon - Substitute with prosciutto: Prosciutto offers a rich, salty flavor and can be used for a more gourmet twist.

• little smokie sausages - Substitute with mini chicken sausages: Mini chicken sausages are a lighter option and can be found in various flavors to suit your taste.

• little smokie sausages - Substitute with vegan sausages: Vegan sausages provide a plant-based alternative for those avoiding meat.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a great natural substitute.

• brown sugar - Substitute with maple syrup: Maple syrup adds a unique depth of flavor and can be used to coat the smokies for a sweet glaze.

• Allow the brown sugar smokies to cool completely before storing to prevent condensation, which can make the bacon soggy.

• For short-term storage, place the smokies in an airtight container. They can be kept in the refrigerator for up to 3 days.

• To freeze, arrange the cooled smokies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the smokies are frozen solid.

• Once frozen, transfer the smokies to a resealable freezer bag or airtight container. Label the container with the date and contents. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat the smokies in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the bacon is crispy again.

• For a quicker option, you can also reheat the smokies in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer, you can also reheat the smokies in a skillet over medium heat. Cook for 5-7 minutes, turning occasionally, until they are heated through and the bacon is crispy.

• Preheat your oven to 350°F (175°C). Place the leftover brown sugar smokies on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until they are heated through and the bacon is crispy again.

• For a quicker method, use a microwave. Place the smokies on a microwave-safe plate, cover them with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Check and add more time if necessary, but be cautious not to overcook.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the smokies in a single layer in the basket and heat for about 5-7 minutes. This method will help maintain the crispiness of the bacon.

• For stovetop reheating, place the smokies in a non-stick skillet over medium heat. Cover with a lid and cook for 5-7 minutes, turning occasionally to ensure even heating and to crisp up the bacon.

• Oven: Used to bake the wrapped sausages until the bacon is crispy and the sugar is caramelized.

• Baking sheet: Provides a flat surface to place the wrapped sausages on for baking.

• Toothpicks: Used to secure the bacon around each sausage.

• Knife: Needed to cut the bacon into thirds.

• Cutting board: Provides a safe surface to cut the bacon on.

• Measuring cup: Used to measure the brown sugar.

• Tongs: Helpful for handling the hot sausages after baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Pre-cut the bacon: Cut the bacon into thirds ahead of time and store in the fridge to save prep time.

Use pre-cooked sausages: Opt for pre-cooked little smokie sausages to reduce cooking time.

Line the baking sheet: Use parchment paper or aluminum foil to line the baking sheet for easy cleanup.

Pre-measure the sugar: Measure out the brown sugar in advance to streamline the assembly process.

Batch process: Wrap all the sausages in bacon first, then secure with toothpicks, and finally sprinkle with brown sugar to maintain a smooth workflow.