Bacon wrapped smoked sausages

[Smkryng]

Pretty quick and easy cook. Wrapped 3 packs of smoked sausage links with bacon. Dusted with Delta Legends #5 rub and into the Pit Boss at 275.

Turn every 30 minutes or so till bacon is how you like it. Mixed half a cup brown sugar, a tblsp of rub, and enough bbq sauce to wet the sugar. Melted in the microwave and brushed on the sausages.

Let cook for 5 more minutes to set the glaze. Cut into medallions and served with potato salad and fresh pineapple.

 

[chopsaw]

Wow ! Great cook. I know that was good . Nice work .

 

[Smkryng]

Wow ! Great cook. I know that was good . Nice work .

Thanks! I highly recommend the pineapple with this to help cut through all the fatty goodness of the sausage.

 

[chopsaw]

I highly recommend the pineapple

Agree . That's part of what caught my attention . I just did some homemade kielbasa , grilled and sauced . Pineapple and brown sugar would be perfect .
Might try this later .

 

[Bearcarver]

OMG!!!
Once we get back to the NFL, that would be a perfect snack while watching NFL or College Football.
Looks Mighty Tasty!!
Like.

Bear

 

[Smkryng]

OMG!!!
Once we get back to the NFL, that would be a perfect snack while watching NFL or College Football.
Looks Mighty Tasty!!
Like.

Bear

It sure would Bear. Thanks for the like!

 

[b-one]

I love bacon wrapped smoked sausage, so hard and time consuming! I will have to your glaze sometime.

 

[Smkryng]

I love bacon wrapped smoked sausage, so hard and time consuming! I will have to your glaze sometime.

I was gonna do bacon wrapped little smokies but I am not a fan of tedious, repetitive things so I figured I’d cheat and just go full size. Great time saver. I may cut into medallions and glaze in a foil pan next time though for a more even coating.

 

[chopsaw]

I did hot dogs using Jeff's spiral idea . Skewer thru the length of the sausage , then spiral cut using the skewer as a stop . Pull it to open it up , season or glaze , then smoke . Pretty good too .

 

[Smkryng]

I did hot dogs using Jeff's spiral idea . Skewer thru the length of the sausage , then spiral cut using the skewer as a stop . Pull it to open it up , season or glaze , then smoke . Pretty good too .

Okay that sounds like something else I may have to try. Looks like more surface area for smoke and glaze and would probably help render more of the fat out of the sausages.