We had split pea soup for dinner the other night…many times I pop some ham but didn’t have any. So was trying to think up some kind of meat to go with it. I wouldn’t necessarily say that these count as a side dish – would you?
mmmmm!!
My sister made them first for me years ago but used waterchestnuts in place of the wienies little sausages. Sounds weird but ohhhh YuM!!
One of my besties makes a similar recipe where they are pretty much like this but with a stick of butter melted and poured on before the sugar is added…it is very good too.
But I do really like my bacon crisp (not burned but crisp!)
I don’t care for ‘floppy’ bacon (as named by my children – one of which like crisp and one that likes ‘floppy’ – ha!)
There are loads of recipes out there with slight variations but here is how I make them:
BACON WRAPPED SUGARED WIENIES
1 package bacon (cut into thirds) – I take my kitchen scissors and just cut the block of bacon into 3 sections
1 package cocktail wienies (franks/sausages, ahem!)
1 cup brown sugar
toothpicks
Preheat oven to 350 degrees. Prepare a baking pan (I usually just use a 9x13 cake pan but a foil lined/sprayed cookie sheet with an edge works great too)
Now take a wienie, wrap it in a piece of bacon, skewer it with a toothpick, place in the baking dish
When you’ve got them all done- sprinkle with the brown sugar and try to keep the sugar lumped on the wienies and not just in the pan
Pop in the over for 45 – 55 minutes depending on how ‘crisp’ you like your bacon
Let cool slightly before you try to woof one down as they are very hot! ENJoY!!!
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Oh and there is just not an elegant way of saying wienies…does anyone actually call them franks? Cocktail sausage? – nah! that’s almost as bad… and I spent WAY too much time trying to determine if i goes before e… or… e before i – this seemed right. I guess its good that I don’t write about wieners all that often! Whatever you call ‘em…these babies are
GOOD!!!
Chat soon -
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My husband loves bacon, any time, anywhere! If he were to see this he would be asking me to make this! So maybe I will. Thanks for sharing the recipe and for sharing it at Sunday's Best
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