The way this appetizer disappears is unbelievable! I was doubtful, because those cocktail sausages really aren't something I'd normally make or eat, but everybody LOVED them, and they were gone in about 8 minutes. If you plan on making these for a party or get together, go ahead and double the recipe; one package of sausages will not be enough. I found that the bacon handeled easier as it warmed up, not cold as the recipe suggested. I did not use toothpicks, the 1/3 slice of bacon wrapped around and sealed itself. I did not have time to "marinate" the meat in the brown sugar (but they were fine anyway). I just put the sausages in a bag with the brown sugar which didn't coat very well, but kind of made the sugar a paste from the juice which may have helped the bacon stick. After I had wrapped the bacon around the sausage, I rolled it in the brown sugar. They came out great. I only used maybe 1/2 a cup of brown sugar, and they were still really good, but I don't think 3/4 cup would be excessive. I cooked them at a higher temperature, 400 for about 15-20 minutes, and the bacon was fully cooked and crisp on top. I also made the horseradish dill sauce to go with it (Oct.28 2006 review by Echomoon); it was fabulous and balanced the sweetness nicely. The simplicty of this dish leads you to underestimate it- don't. It will be huge wherever you take it, and everyone will rave about what a great appetizer you brought.
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The way this appetizer disappears is unbelievable! I was doubtful, because those cocktail...