Wednesday, February 05, 2014

Sideline Smokies

Well, I posted about the foods that didn't work at our Super Bowl party, so now it's time to read about the good ones. So, obviously I can't vouch for this one since it's meaty. Lots and lots of meat. But I had zero of them left by the end of the night, and my gentleman was annoyed that we had no leftovers. What I've ascertained from this is the following: these are amazing and should be made for every football game and/or party.

They are very, very easy. I put on some surgical gloves and carefully wrapped up the Li'l Smokies in bacon, then baked them with some brown sugar. They were done just as the game was starting, so I stuck them in my football-shaped crockpot on a low setting so people could eat them throughout the night. They didn't stay super-crispy while in the crockpot, but they did maintain all of their flavor and that's what's important.

Definitely going to make this again. Surprised?


Sideline Smokies
Betty Crocker

16 ounces bacon
14 ounces little smokie sausages
1 cup brown sugar

1. Preheat oven to 350°F. Line a baking sheet or jelly roll pan with tin foil.

2. Using kitchen scissors cut your bacon into thirds. There's no need to cut each individual piece; cut the whole slab at one time.

3. Wrap 1/3 of each bacon slice around a smokie and secure it with a toothpick. After you have wrapped all of the smokies, place them on the baking sheet and sprinkle brown sugar on top of each smokie.

4. Bake sausages for 40-45 minutes or until the bacon is crispy and the brown sugar has melted.

5. Serve immediately or keep warm in a slow cooker.

Servings: 48

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