To make these, you will need a one pound Polish sausage or kielbasa, sliced bacon, brown sugar and toothpicks.
Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.
Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.
Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan. Cook them right alongside the smoking ribs or brisket.
When they're done, the sugar will be melted and the bacon will have begun to get crispy. Eat 'em while they're hot, and try not to fight over them. They are that good.
To add some variety to the bacon wrapped sausage snacks, try placing a thin slice of fresh ginger or some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top. Experiment with other flavors and have fun!
Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.
Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.
Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan. Cook them right alongside the smoking ribs or brisket.
When they're done, the sugar will be melted and the bacon will have begun to get crispy. Eat 'em while they're hot, and try not to fight over them. They are that good.
To add some variety to the bacon wrapped sausage snacks, try placing a thin slice of fresh ginger or some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top. Experiment with other flavors and have fun!
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