These Bacon Wrapped Frankfurters were a childhood favourite weekend lunch, but also make a simple appetizer. Mini frankfurters are stuffed with cheddar cheese, then wrapped in bacon.
Bacon Wrapped Sausage
This is a tasty recipe for bacon wrapped sausage that uses a homemade sausage. It can be smoked or baked, then served as an appetizer, finger food, or even as a main dish.
It may seem like a lot of work the first time around, but is well worth the effort and gets easier the more times that you make it.
Smoking this recipe is ideal, however, I have made it very successfully while camping in a Dutch oven that has no smoke component yet still looked and tasted great.
2 teaspoons salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon fennel seeds
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon chili flakes, or to taste
2 pounds ground pork (pork mince)
1 tablespoon apple vinegar
12 slices bacon (rashers streaky bacon)
2 tablespoons light brown sugar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 tablespoons apple juice, or as required
smoker or camp oven
toothpicks, to serve
Combine the dried spices and herbs. Add to a grinder and pulse to process and break up the whole seeds and leaves to a grainy consistency (do not over process to a powder).
In a bowl, add the pork, ground herbs and spices, and vinegar. Mix with your hands or a spoon until well combined. Let rest, refrigerated, until needed, overnight if possible.
On a board, lay out 6 slices of the bacon next to each other. Take half the homemade sausage mix and create a roll the length of the bacon. Place the sausage in the middle of the bacon then wrap the bacon around the sausage. There should only be a 1 inch (2cm) overlap, any bacon excess beyond this should be cut off.
Place the bacon wrapped sausage seam down on the tray or rack you plan to cook on. Place into a smoke or oven preheated to 250 degrees F (120 degrees C) and cook for 1 hour.
Combine the brown sugar, honey, Worcestershire sauce, soy sauce, and half the apple juice. Stir until well combined and the sugar has dissolved. Add the remaining apple juice as/if needed to get a thick but spreadable glaze.
Remove the bacon wrapped sausage and brush with the glaze. Return to the smoker or oven for an additional 10 minutes. If you would prefer a shinier glaze, this step can be repeated.
Rest for 10 to 15 minutes before slicing and serving.
Variation: If desired you may char grill chili peppers, then thinly slice. This is then placed in the center of homemade sausage before wrapping in bacon.