Bacon. Wrapped. Sausages.

Bacon is the fairy dust of the food community.

Jim Gaffigan

I clearly can’t stop wrapping things in bacon. Whatevs. This recipe also came out of my brunch bash last weekend (See: Potatoes ‘n’ Peppers, Winter-y Fruity Salad, Cinnamon Buns…etc.) My friends literally could not wait for me to place these on a tray – they were grabbed straight off the hot pan because they smelled so good. Do with that info as you will.


  • Bacon! I would suggest a dozen strips of your favorite (not the boxed kind, PLEASE)
  • Sausages! And I don’t mean breakfast sausages – get your fav smoky ones
  • 1 cup brown sugar
  • 2 cups maple syrup (the more natural, the better. I see you, Aunt Jemima addicts)
  • 1 tbsp dairy free butter (SmartBalance was used here as usual)


  1. Preheat the oven to 450F. Meanwhile, put a soup pan on the stove on medium high heat. Mix the syrup, brown sugar, and butter well and let simmer.
  2. Wrap the sausages in bacon. I used mini sausages, which forced me to slice my bacon strips in half so I could make more sausages. Use your brains on this one, folks.
  3. Lay out the wrapped pieces on a cookie sheet lined with parchment paper. (Enjoy your dishes if you ignore this step.)
  4. Brush or spoon the maple syrup mixture over the bacon wrapped sausages. The more, the better!
  5. Toss your cookie sheet into the oven and cook for 15-20 minutes. If your sausages are smaller, check on them frequently. Also, my friends wanted their bacon as crispy as possible, so I cooked them for a while. Totally up to you.

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