Cocktail sausages wrapped in crispy bacon
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This original appetizer with uncompromising flavor is perfect for beer parties or watching a game over a glass of beer. Smoked mini sausages are wrapped in thin slices of bacon and deep-fried until crispy. Then top them with a mixture of pineapple jam and barbecue sauce. The combination of salty and smoky flavors with sweet, fruity notes will leave no one indifferent, just like the crispy skin of these cocktail sausages.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Vegetable oil, for frying
- 1 package (340 g) smoked mini sausages (about 36 pcs.), drained
- 12 slices bacon, each cut crosswise into 3 pieces
- 0.5 cup pineapple jam
- 0.5 tbsp. barbecue sauce
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Cooking the dish according to the recipe:
- In a large, wide saucepan, heat 2 inches of vegetable oil over medium-high heat until it reaches 180°C (350°F) on a deep-fry thermometer. Wrap each sausage in a piece of bacon and secure with a toothpick.
- Mix a little pineapple jam with barbecue sauce and bring to a boil. Keep warm over low heat.
- Place a wire rack over a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crispy, 3-4 minutes. Transfer with a slotted spoon to the prepared rack. Before adding the next batch of sausages, return the oil to 180°C.
- Remove toothpicks and toss sausages with pineapple barbecue sauce.
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