When I was asked to contribute a dish for our church potluck/pot bless event, I was clueless as to what dish I should cook for the party. It is very hard to prepare a dish for a party full of people from different cultures and nationalities. The dish has to be universally acceptable so that everybody can enjoy it. It cannot be spicy, contain any seafood or peanuts (in case anybody is allergic to those ingredients) and I must not serve any raw seafood/meat/eggs because it is not accepted in many cultures.
Keeping all this in mind, I decided to do an internet search on popular party snacks or finger food. While browsing the internet, I remembered that I have a finger food recipe from Allrecipes.com that I had stacked away in my recipe folder for many years. I never got to cook that dish because it was a party snack and I did not have any suitable occasion to cook it until then. I looked through the recipe and discovered that it had two familiar ingredients that everybody will eat – sausages and bacon!
After some modifications, I came up with my own version of Brown Sugar Smokies. As they do not sell smokie sausages at the place where I live, I substituted them with cocktail sausages and it turned out perfectly well.
The results – a deliciously addictive sweet and salty party snack that appealed to adults and children. Yes, it was a hit at the party and there was nothing left after the party!
Try it…you won’t regret it.
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| Brown Sugar Smokies |
Brown Sugar Smokies
Ingredients:Bacon (enough to wrap the sausages)
Cocktail sausages
Brown sugar
Method:
Cut bacon into thirds. Coat both sides of the bacon with brown sugar.
Wrap the bacon around the sausages. Use a toothpick to attach the bacon to the sausages. Coat the bacon and sausages again with brown sugar.
Leave them to marinade for at least an hour. For better results, marinade them overnight.
Pre-heat your oven to 175 degrees C or 350 degrees F.
Place the sausages and bacon on a wired tray. Place the wired tray onto a baking tray to collect the oil drippings when baking. This keeps the sausages and bacon from getting soggy.
Place the tray in the oven. Turn over the sausages and bacon to the other side after they have been in the oven for about 15 minutes or when the sugar starts to caramelise and the bacon turns crisp.
The sausages and bacon are ready once both sides are brown and crisp. Do not overcook them.
