Clay Christmas Ornaments and Bacon Wrapped Sausage Horderves

Hand painted ornaments are in the kiln now. The soldate clay requires a slow firing of about 36 hours.

Bacon Wrapped Sausage

The trick is to cut the round sausage in half and put the flat side down so that the treats do not roll when cooking them.

These horderves usually last about 15 minutes at a party.

Bacon Wrapped Sausage Recipe

  • 1 smoked Sausage or Kielbasa (Hellshire Farm)
  • 1 lb. bacon
  • 1 cup light brown sugar
  • 3 TBS whole grain mustard
  • 3 TBS. white wine vinegar
  • black pepper to taste
  • splash of bourbon (optional)

Preheat oven to 350 degrees. Cut the sausage in bacon width pieces. Then cut those in half lengthwise so that each piece has a rounded side and a flat side.Cut the bacon strips in half.Wrap each piece of sausage with the half strip of bacon and secure with a toothpick. Be sure that the flat side is on the pan and the toothpick protrudes from the top. Cover a baking sheet with aluminum foil and place a wire rack on the baking sheet. ( See illustration above). Place the wrapped sausages on this wire rack.

Put sugar, mustard vinegar, pepper and bourbon in a small pot and heat at medium heat until the sugar has melted. Brush each piece with the sugar mixture. The oven has been preheated to 350. Place in the oven and bake for 45 minutes. Baste the sausage pieces with the sugar mixture every 15 minutes or until the mixture is gone.

This makes about 20 sausage treats. I double the recipe when I am taking it to a party. It is a popular dish and is usually gone in 15 minutes or less.

Other art projects

Ceramic Owl

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