Ingredients

• 48 oz of Little Smokies
• 16 oz of the cheapest bacon
• Brown sugar
• Toothpicks
• Tin foil
• Cookie sheet (or whatever)

Instructions

Line the cookie sheet (or whatever type of pan you have handy) with tin foil. The pan is going to be messy when you’re done, and this will make the cleanup much easier. Take the tinfoil up the sides of the pan.

Cut the bacon into thirds. This will give you more or less enough pieces of bacon to wrap around 48oz of Little Smokies. If you buy thick cut bacon or anything fancy like that, then 16oz of bacon won’t be enough.

Wrap each Little Smokie in one of the cut pieces of bacon and stick a toothpick through the whole thing to hold them together. Some of your pieces of bacon are going to be mostly fat. This doesn’t seem to be a problem. Place the bacon wrapped little smokie in the pan. You’re going to want to place them close together. They should be touching their neighbors.

Once you have them all in the pan, sprinkle them liberally with brown sugar. Like, there should be at least quarter inch ridge of brown sugar running down the length of the little smokies. The first time you make them, you can experiment and see how much you like. A little more or less isn’t going to ruin these.

Preheat the oven to 350 degrees, and put them in for much more time than actually seems reasonable. probably pretty close to an hour, but maybe check them at 45 minutes. You’re really just checking that the bacon is cooked. But you can’t really get these wrong. I was in a hurry once and cooked them at 400 for 40 minutes, and I thought they were pretty charred looking, but they tasted fine (if different), and everyone ate them up.

You won’t want to serve them in the pan you cooked them in. take them out of the pan by the toothpicks and put them in whatever. I like to pre-heat a slow cooker and put them in that for easy transportation and serving.

If you try these instructions, email me a picture of the results at LSommerer@LincolnLutheran.org and I’ll add the picture here. Feel free to send any recommendations on improving the instructions too. I am clearly not a cook.

Credits

These were originally Mr. Haden’s Bacon Wrapped Little Smokies, but they were so good that I figured someone had to keep making them after he left.