Directions: |
Directions:Empty smokies on paper towels and blot dry. Place dried smokies in a single layer, keeping them separated, on a small cookie sheet. Place in freezer for 45 minutes. While smokies are in freezer, cut bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put bacon in refrigerator for at least 30 minutes. The well-chilled smokies and bacon will help keep everything from getting too slippery when you wrap the smokies later. Preheat oven to 350º. Line a rimmed pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard and cayenne (optional). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up. Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You shoud have just enough glaze to do the entire batch. Bake the smokies for about 35 minutes, or until they are lightly brown on top. Immediately transfer the smokies to a serving plate, or a slow cooker set on low to keep warm. |
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