Brown Sugar Smokies

Awesome! A big mess to make and worth every single bit of it. Definitely use a broiling pan with slits so the fat and suagr can drip through and away from the sausages, otherwise you'll have a greasy, soppy mess. I used center cut bacon as someone suggested..I used 3 lbs. of the bacon for 2 pkgs. of the Lit'l Smokies, cutting each piece of bacon in half (crosswise). I dredged the bacon in brown sugar before rolling it around the sausage, then put the rolls in a ziploc bag with more brown sugar coating all of them (as suggested.) They sat in the fridge all day and were soaked in syrup when I went to broil them . I broiled on the center rack of my electric oven for 10 to 12 minutes on each side (til browned and crispy), sprinkling with more brown sugar after turning. I've never seen anything I've made disappear so fast. Served with the dipping sauce someone else suggested-1/4 cup mayo, 1/4 cup red chili sauce, and a 1/2 cup of brown sugar...it's perfect with them. The sauce needs to be mixed well ahead of time for sugar to melt and flavors to meld. Absolutely delicious appetizer! Try it for your next gathering!! (P.S., I thought these were more of a 'manly' appetizer, but they were equally popular withe the women.)

This recipe is perfect for the slow cooker...just wrap the smokies, and layer in the pot. Once I get two layers in, I add a thin layer of brown sugar and continue with a layer of smokies and brown sugar until I run out of smokies or run out of room! Just let them cook for a few hours and you're all set.

Simple, tasty recipe. To solve the brown sugar dilemma, I put about 2/3 cup of brown sugar in a mixing bowl, and rolled each smokie/bacon piece in it before placing it on a broiler pan, which I then put in the oven. Using a broiler pan allowed the fat to drain off while baking. It worked well, and each bite got it's share of the brown sugar glaze.