How To Make Sausages Wrapped In Bacon
Every year, I make homemade sausages wrapped in bacon using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease.
Equipment
- 2 long metal skewers
Ingredients
- 6 sausages Good quality
- 6 bacon rashers Good quality, and unsmoked
- Salt
Instructions
- Preheat the oven to 180℃/355℉
- Stretch each piece of bacon to make it thinner by placing it on a chopping board and scraping a non-serrated knife along it at an angle.
- Cut each stretched bacon rasher and each sausage into three pieces, and then wrap a piece of bacon around each sausage.
- Thread the sausages wrapped in bacon onto the metal skewers and place them onto the oven tray. Sprinkle with salt to help draw out the moisture and make them crispy.
- Cook the bacon wrapped sausages for around 20 minutes, turning once, until they are browned on the outside and crispy.
- Unthread from the skewers and transfer to a warmed bowl or platter before serving.
Video
Notes
I allow a minimum of 3 bacon wrapped sausages per person. But I do think that allowing 6 per person is wiser.
You can prep these ahead of time and freeze them raw until needed. Defrost in the fridge overnight before cooking.
Pork sausages should always be cooked to an internal temperature of 74°C/165°F
If you apply a glaze, brush it on until the end of the cooking time, or it will burn.
Nutrition
Calories: 350kcalCarbohydrates: 0.3gProtein: 16gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 76mgSodium: 686mgPotassium: 254mgVitamin A: 72IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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