Little Bacon Smokies Recipes
BACON-WRAPPED SMOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the brown sugar, paprika and cayenne pepper and mix well. Set aside.
- Slice the bacon strips into thirds. Wrap each frank with a piece of bacon, secure with a toothpick and place on a baking sheet. Repeat with the remaining franks and bacon. Thoroughly coat each bacon-wrapped frank in the brown sugar mixture and place back on the baking sheet.
- Bake until the bacon is crispy, 12 to 15 minutes. The rub has a lot of sugar in it, so make sure to turn halfway through the cooking process so the bottoms do not burn.
LITTLE BACON SMOKIES
Make and share this Little Bacon Smokies recipe from Food.com.
Provided by PeachPie24
Categories Pork
Time 40m
Yield 4 skewers, 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Cut bacon in thirds and wrap 1 piece around each little smokie. Skewer the little smokies and place skewers over a deep casserole dish so that bacon grease will drip down.
- Sprinkle with brown sugar.
- Cook 15 minutes, flip, and then cook an additional 15 minutes.
- Remove little smokies from oven and broil until bacon has reached desired crispness.
Nutrition Facts : Calories 713.1, Fat 54.5, SaturatedFat 18.5, Cholesterol 99.8, Sodium 1412.7, Carbohydrate 37.8, Sugar 36.6, Protein 18.2
LITTLE SMOKIES
Great for parties and entertaining! Serve with toothpicks.
Provided by jrh05
Categories Appetizers and Snacks Meat and Poultry
Time 2h10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 28.6 g, Cholesterol 31.2 mg, Fat 16.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 1040.1 mg, Sugar 24.4 g
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- Personally, I do not like to use toothpicks to keep the bacon attached to the smokies. If you prefer to use toothpicks, as many other similar recipes do, by all means do so.
- Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.
- While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.
- When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.
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