Sausage Bacon Appetizers

Cut bacon slices in half and wrap each half around one sausage link. Johnsonville Sausage Strips let you enjoy satisfying sausage flavor in a strip you can cook and use like bacon.


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Preheat oven to 350 degrees.

Sausage bacon appetizers. Preheat oven to 350 degrees. Place wrapped links in a foil lined pan the foil will make clean up. Wrap one piece of bacon around each sausage slice and secure with wooden pick.

Litl Smokies sausages are perfectly bite sized morsels. Cover liberally with brown sugar. Sausages in a Nest.

Make thick slices out of a fresh baguette and place 2 to 3 finished bacon-wrapped sausages on each slice slightly pressing them down to create a nest of bread dough around the sausages. Sausages on Cheesy Naan. Theyre meaty and flavorful making them great for sandwiches appetizers.

Place wrapped links in a foil lined pan. Warm up some naan bread for 3 minutes. Top with spicy roasted salsa.

Sprinkle brown sugar over top of bacon and place on a broiler pan or sheet pan lined with aluminum. Add abundant shredded gouda cheese and heat up in the toaster oven until the cheese has. I use the smaller bay scallops for this.

Instead of using sections of rope sausage or bratwurst whole sausages can be bacon-wrapped to be served as snacks or appetizers or as sandwich material. If you are using jumbo scallops it will require a longer cooking time and longer strips of bacon. It all depends on the type of sausage you use.

This new product looks and cooks like bacon but its sausage. These strips are fully cooked made with premium cuts of pork and available in four new. When wrapped with bacon there might just be enough for two bites.

Cut bacon slices in half and wrap each half around one sausage link. Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo. This delicious appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.

Rolling out to Midwest grocery stores this spring and summer is Johnsonvilles new line of Sausage Strips.


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