Bacon Cocktail Weenies

"This is my most requested recipe for parties. Everyone is always stunned at how simple the ingredients are. If you are serving a large number of people, you may want to double the recipe, I have seen folks stumble over each other to reach the last weenie on the platter!"
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by vajefferson photo by vajefferson
photo by DianaEatingRichly photo by DianaEatingRichly
photo by bethanycastle photo by bethanycastle
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
50mins
Ingredients:
4
Serves:
6-8
Advertisement

ingredients

  • 1 lb bacon, any kind (maple-flavored works well.)
  • 1 package cocktail smoked sausage links
  • 1 lb light brown sugar (you can use more if you like)
  • 1 box of round toothpick
Advertisement

directions

  • Preheat oven to 350 degrees.
  • Spray 9x13 inch cake pan with non stick spray.
  • (not neccessary but will definately help with clean up) Open package of bacon and cut entire slab into thirds.
  • Wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.
  • Place each bacon wrapped weenie in cake pan, making sure to crowd them together.
  • (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.
  • Place weenies in hot oven.
  • Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.
  • Continue until sugar is completely melted and bacon is thoroughly cooked.
  • When serving, be sure to drizzle sugar/bacon grease over weenies and on the platter.
  • Some people like to swirl their weenies in the syrup before cramming them in their mouths.
  • I've never really timed this recipe, but I'm going to guesstimate the time at@30-40 minutes.
  • Servings also depend on the crowd you are feeding.
  • My crew will argue that 15-20 weenies qualify as a serving!

Questions & Replies

  1. I have a pot luck at work (something bacon) I really want to make these. Any ideas on how to make that work. We don't eat until noon. Do you think they'll still be good if I stick em' in a crock pot to stay warm? Any suggestions?
     
Advertisement

Reviews

  1. these are awesome! My sister has been making these for a few years.. and they never fail to disappear! The only difference in the way we do them, is we wrap the bacon around the weinies and bakefor 25 minutes on a broiler pan to get rid of some of the fat, then layer them in a crockpot with the brown sugar and keep on low for a couple of hours.. YUM!
     
  2. No one can say no to these. I roll them in the sugar and sprinkle a bit on top. I also use a baking rack so they don't stick to bad and the bacon grease drains away. If you have never made them, you must try them!
     
  3. These were fantastic, everyone loved them. I think good bacon makes a big difference here. I used uncured maple bacon. Also, I ended up mixing light and dark brown sugar. I made them up the night before, put the sugar on top, and then stuck them in the fridge. The sugar and fat interacted and dissolved overnight. I was a little worried at first, but they came out fine. It meant they did not have as much of the crunchy sugar on top, but there was a lot of great syrup to swirl them in, making them almost candy-coated. I was also a bit worried about the consistency of the bacon because I hate floppy bacon, but it was actually great. It was not crisp, but it was completely cooked and did not have that feeling that undercooked bacon has. I did end up cooking mine longer than recommended, probably up to an hour, but the oven may not have been up to temperature. Also, let these cool a good long time before you serve them, especially if you cook them in a pyrex pan that holds the heat! They sizzled for 5 whole minutes after I took them out of the oven.
     
  4. Thats good recipe Im surprised no one mentioned,using pineapple juice with brown sugar poured over those weiners too
     
  5. Just tried it and looks fantastic!! aroma is great as well. Only complaint of my own fault would be highly recommending the use on a broiler pan or something which releases the bacon fat away to allow them to crispin up.
     
Advertisement

Tweaks

  1. I used s cookie sheet instead of a 9by13 baking dish so I could use two packs of the Bryan cocktail beef sausage. I used 1/3 cup of brown sugar and cinnamon. I didn't use aluminum foil . I just used one of those cheap mainstay cookie sheet from Walmart for $0.88.If using cinnamon sugar you will have left over cinnmon and bacon grease at the bottom of pan.I let mine cook for 375 minutes for hour last 3 minutes let it broil. The recipe I saw say 325 for 30 minutes than 15 minutes at 350. I have older oven so I say 375 for hour. Don't open oven during first thirty minutes.
     
    • Review photo by vajefferson

RECIPE SUBMITTED BY

Let's see.....I am a chauffeur mediator personal chef private nurse psychiatrist housekeeper cheerleader tutor AND personal shopper wrapped up in one tired, overweight package. Yep, I'm a stay-at-home mom. And anyone who interjects a "just" or an "only" into that descprition is likely to get my patented "up yours" look cast in their direction. heheh. It is my experience that SAHMs do just about everything BUT stay at home. I live in a little Western Kentucky town that I didn't even know existed until I met the red-headed redneck whom would eventually become my husband and father of my adorably rotten kids. Although unintentional, it would seem that I collect cookbooks. I have an entire kitchen cabinet completely full of them. Plus they are stuffed in boxes under the bed, on a bookshelf in the living room, and in storage. I especially love to find older cookbooks. The only thing better than an old cookbook, is an old cookbook with notes jotted on in the margin or on scraps of yellowed paper. I love the thought that someone once lovingly prepared meals for a treasured family using that cookbook. Pet peeves: Shopping carts left in parking lots- especially parking lots with slots for those carts. If you do this, don't worry, I won't hurl curses or produce at you. I'll simply shoot you a dirty look, sigh, then take your cart to the designated slot on my way to the store. LOL
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes