I have not made this recipe yet but it's one I want to
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut bacon slices (uncooked) into 3 sections, then wrap each little smokie with one of the cut bacon slices skewer with a toothpick to hold into place.
- Place in a 9×13 pan.
- Drown the entire pan in brown sugar (don’t hold back).
- Cover pan with foil and bake at 250 degrees for 2 hours.
- Remove foil and continue for 1 more hour. Serve hot.
The ingredient list alone fails to explain how three simple components transform during a prolonged low-temperature bake. When you submerge pork sausages and bacon in granular sucrose and apply gentle heat for three hours, the sugar undergoes a slow caramelization process rather than burning. That extended cooking window renders out the fat from the cured pork strips so the exterior achieves a sticky, lacquer-like coating.
- Cut each raw bacon strip precisely into three equal sections to ensure uniform cooking times around each sausage.
- Secure the meat assembly with wooden toothpicks pushed firmly through the center to prevent unwrapping during the rendering phase.
- Maintain a low oven temperature of 250 degrees Fahrenheit for the first two hours under aluminum foil to tenderize the proteins.
- Remove the foil cover for the final sixty minutes of baking to let excess moisture evaporate and the sugar syrup thicken into a glaze.
Alternative sweeteners like coconut sugar or dark muscovado will alter the final moisture retention and burning point of the glaze. Keeping the temperature low prevents the high surface sugar content from turning acrid before the underlying pork fat fully renders.
