Bacon wrapped sausages are a versatile appetizer or breakfast dish for casual entertaining. They’re very simple to make and incredibly popular with kids and adults alike.
Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 30%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Grease a shallow pan (I use a lightweight stainless steel one) or line with parchment paper and set aside.
Wrap each sausage in one of the cut pieces of bacon and secure with a toothpick.
Mix the sugar, cayenne and black pepper in a shallow bowl and add the sausages, turning to coat.
Spread the sugar-coated sausages onto the prepared pan. If you find the sugar mixture hasn’t stuck very well (this will depend on how dry your bacon is), sprinkle a little over the sausages once they’re in the pan.
Cook until the bacon is crispy and golden, about 20 minutes, turning after 10 minutes and then again after 15 to coat in the sugar and bacon fat which collects in the bottom of the pan. If you’d like a little extra color, broil/grill the sausages briefly to finish.
Serve hot or warm. If pre-cooking to reheat later, chill immediately and store in an airtight container for up to 2 days. Reheat using the same settings that you cooked at, for around 10 minutes.
Notes
You’ll need toothpicks to secure the bacon around each sausage. Sometimes they’ll stay wrapped without the toothpicks but I don’t like to take the chance. You can leave them in for serving or remove straight after cooking.
The timings given are for raw sausages. You can use cooked smoked sausages, wieners or similar, just drop the cooking time by around 5 minutes for pre-cooked sausages.
You can scale this recipe up or down as much as you like – the cooking time will remain the same as long as you cook the sausages in a single layer with a little room in the pan.
I have given nutritional information for the recipe as written, with small, raw pork sausages. Using another kind of sausage will change the nutritional info.