Kilted Sausages
My friend Susan made these - I added the brown sugar that I'd seen on another recipe.
My friend Susan made these - I added the brown sugar that I'd seen on another recipe.
- Carbohydrate 1.08416 g
- Cholesterol 111.701333333333 mg
- Fat 73.9857066666667 g
- Fiber 0 g
- Protein 19.0549333333333 g
- Saturated Fat 24.6285013333333 g
- Serving Size 1 1 Serving (164g)
- Sodium 1368.34133333333 mg
- Sugar 1.08416 g
- Trans Fat 8.15748266666667 g
- Calories 752 calories
Step-by-step
- Preheat oven to 325
- Take sausages out of packages and rinse and dry them (they get kind of slimy in there)
- Take uncooked bacon and cut into 3rd's
- Wrap two sausages with one piece of the bacon and put on the baking dish (one with sides!), seam side down
- Continue until all sausages are wrapped and placed
- Take brown sugar and generously sprinkle it on each one. Some will fall onto the baking dish, it's no problem
- Bake at 325 for about 45 minutes - you want the bacon to be crisp and the brown sugar to be carmelized.
Baking wrapped proteins requires strict attention to the 45-minute mark to prevent scorched sugar from ruining the pan. Excess moisture on the meat prevents fat from rendering properly, which ruins the crisp texture of the outer layer. Rinsing the meat removes surface brine, but failing to dry each piece thoroughly traps steam inside the bacon wrap. Trapped moisture turns the pork soft and flaccid instead of rendering it crisp.
Standard cured pork releases a large volume of rendered fat during the first twenty minutes of thermal exposure. Placing the wrapped units on a flat sheet pan causes grease to pool and splatter inside the oven cavity. Selecting a baking vessel with raised edges contains this runoff safely while allowing dry heat to circulate around the food.
Granulated sucrose sprinkled over raw pork dissolves into the rendering grease during the cooking cycle. High heat transforms this mixture through the Maillard reaction, turning the sugar into a sticky lacquer. Monitoring the visual appearance of this glaze prevents burning. The coating must turn a deep amber hue without showing blackened edges.
Evaluating doneness relies entirely on visual cues rather than internal probing instruments. Crisp pork edges and bubbling amber syrup indicate the cooking cycle is complete. Pull the dish from the heat source immediately when the fat stops bubbling aggressively.
