Best Bacon Wrapped Sausage Recipes

BACON & SAUSAGE EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• In a medium size bowl, whisk together the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!

BACON-WRAPPED SAUSAGE CASSEROLE WITH APPLE & TOMATO SAUCE

Steps:

• Roll each sausage in 1 or two rashers of bacon and secure with a toothpick.
• Sauté the apples and onions in half the oil. Spoon them into an ovenproof dish with a lid.
• Arrange the sausages on top.
• Braise the tomatoes and green pepper in the remaining oil, sprinkle the flour over, and cook for about three minutes.
• Add the stock and flavourings and cook for a further three minutes.
• Spoon the tomato sauce over the sausage, cover with the lid, and bake for 45 minutes in a preheated oven at 180°C (350°F).

BACON WRAPPED SAUSAGE MEATLOAF

Steps:

• 1 small (500 ml) loaf tin (optional, see intro).
• Preheat oven to 350°F.
• Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
• With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
• Add the onion, tomato puree, mustard, breadcrumbs and egg.
• Add seasoning if needed, depending on the sausage meat you have chosen.
• Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
• Wrap the bacon rashes around the sausage and put it in the loaf tin.
• Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
• Let rest in the tin for 5 minutes, turn out, slice and serve!

BACON WRAPPED DUCK BREAST WITH CRANBERRY DUCK SAUSAGE

Steps:

• Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts.
• Preheat the oven to 375 degrees F.
• Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes.
• Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup.
• Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool.
• In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
• In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes.
• In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes.

BACON WRAPPED SAUSAGE BALLS

Steps:

• -- Preheat oven to 400 degrees.
• -- In a bowl mix sausage, bisquick, chedder cheese and crushed red pepper.
• -- Roll mixture in to 1 inch balls, wrapping each one with 1/2 slice of bacon. place each wraped ball on a greased cookie sheet 1 inch apart.
• --place in oven for 10 mins, after 10 mins turn the oven to BROIL for 2 or 3 more mins just to make sure the bacon gets done.
• --Remove from oven and place on in a bowl lined with paper towels to drain and cool.
• --Enjoy!

BACON-WRAPPED SAUSAGE DOGS

Steps:

• Preheat oven to 375 degrees F. Set a wire rack on a rimmed baking sheet. Wrap one strip of bacon around each link of knockwurst securing each end with a toothpick. Put the wrapped knockwurst on the prepared baking sheet. Bake until the bacon is crisp, about 15 minutes. Serve in rolls with mustard on the side for topping the dogs.

BACON WRAPPED SAUSAGE MEATLOAF

Steps:

• 1. Take 4 slices of bacon and cook it crisp then crumble it.Mix the crumbled bacon with the sausage. Mix in the cheese, red pepper flakes, cream cheese, milk, and red onion. Shape into a loaf
• 2. Lay the remaining bacon slices across a foil lined baking pan. Lay the loaf in the middle of the bacon. Sprinkle the panko on top. Wrap the bacon around the loaf.
• 3. Bake at 350 degrees for 1 hour.

AMY'S SAUSAGE STUFFED PEPPERS, (MY VERSION IS WRAPPED IN BACON AND GRILLED ON THE GRILL)

Steps:

• Preheat oven to 425 degrees F (220 C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan Cheese. Spoon 1 T. or so of sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 15-20 minutes in the preheated oven, until bubbly and lightly browned. Sprinkle with shredded cheese, serve with Ranch or Blue Cheese Dressing if desired.

BACON WRAPPED SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar.
• Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour.

SAUSAGE STUFFED BACON WRAPPED VENISON BACKSTRAP

Steps:

• Slice the backstrap in half but not all the way through creating a butterflied style strip.
• Fill backstrap with uncooked sausage down the full length of backstrap.
• Shake your favorite seasoning all over the inside and outside of backstrap.
• Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
• Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.