BACON-WRAPPED MINI SAUSAGES

 

1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)

1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size

32 to 40 toothpicks, 3 inches (7.5 cm) in size

1/2 C. (90 g) brown sugar

 

Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.