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Brown Sugar Smokies
Following other reviews, I tossed the sausages and bacon in a bowl of brown sugar prior to putting them together. Refrigerated overnight and sprinkled additional brown sugar on top before baking. I put an old cookie cooling rack inside of a lined pan to allow the fat to drain and also turned them half way through cooking so the bacon would crisp on both sides. Took these to a Halloween party and they were gone in less than 30 minutes.
2 users found this review helpful
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Reviewed On:
Oct. 30, 2011
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