Need some info, what sausage to use

Discussion in 'Sausage' started by palladini, Jul 14, 2013.

  1. Bacon Wrapped Smokies with Brown Sugar and Butter

    1 pound Bacon, Cut Into Thirds
    1 pound Smokies(small sausages)
    1 stick Butter
    2 cups Brown Sugar

    Preheat oven to 375F.
    Cut the bacon into thirds and wrap each smokie.(small sausage)
    Place all the wrapped smokies in a single layer in a baking dish.
    Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
    Pour the butter and brown sugar mixture on the smokies and bacon.
    Then take the other cup of brown sugar and sprinkle evenly over the smokies.
    Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy

    Now the question I have, what kinds of sausage do I use for this recipe? 

    No, no oven for these, smoker only.

    Anybody have any ideas here?
    Last edited by a moderator: Jul 14, 2013
  2. rexlan

    rexlan Meat Mopper

    Apparently none unless you can get your smoker to 400° !!

    Unless you are asking what sausages to make to use in this recipe ... if so, I would make a nice 22mm breakfast link.

    That sure look good ....
    Last edited: Jul 14, 2013
  3. Hillshire Farms little smokies or anything along that line.

    Happy smoken.

  4. I am in Canada and our sausage choices are knill to almost nothing up here.  No Hillshire farms Products, no Jimmy Dean products.  Would I used smoked, like kielbasa or such, or fresh, about all we have for fresh up here is different flavours of Italian Sausage
  5. Smokies are obviously a smoked sausage.
    If you can't find small diameter smokies, use something like smoked kielbasa or brats and cut pieces on the bias, wrap with bacon.......

  6. If you have sausages that look like smoked Vienna Sausages (size wise), you know, the ones you feed to kids who know no better...

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

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