If you don’t want to celebrate the National Canadian Bacon with Bacon Pecan Goat Cheese Dip, you can try Bacon Wrapped Smokies with Brown Sugar and Butter.
Since Canadian bacon tends to be leaner and thinner compared to traditional pork bacon, there will be some differences in the texture and flavor compared when using traditional pork bacon strips.
Canadian bacon is usually cured and fully cooked, so it won’t crisp up the same way pork bacon does when wrapped around the smokies. The texture may be softer, and slightly chewier. It’s typically less salty and has a milder, sweeter taste.
Because Canadian bacon is already fully cooked, I don’t need to cook the wrapped smokies for as long as you would with raw pork bacon. But I need to keep an eye on them while they’re in the oven to prevent overcooking.
Using Canadian bacon in this recipe can still result in a tasty appetizer. Here’s how to make Bacon Wrapped Smokies with Brown Sugar and Butter:
Bacon Wrapped Smokies with Brown Sugar and Butter
Ingredients
- 1 pound cocktail smokies or mini sausages
- 12 slices of Canadian bacon each slice cut into 3 strips
- 1/2 cup brown sugar
- 1/4 cup butter melted
Instructions
- Preheat your oven to 375°F (190°C).
- Cut each slice of Canadian bacon into 3 strips.
- Wrap each cocktail smokie with a strip of Canadian bacon and secure with a toothpick. Place them in a single layer in a baking dish.
- In a small bowl, mix together the brown sugar and melted butter until well combined.
- Pour the brown sugar and butter mixture over the wrapped smokies, ensuring they are evenly coated.
- Bake in the preheated oven for about 20-25 minutes, or until the bacon is crispy and the sugar has caramelized.
- Remove from the oven and let cool slightly before serving. Serve warm as an appetizer or snack.
