Bacon Wrapped Sausage Recipe

Preheat and prepare bacon

Preheat oven to 400°F (200°C). If using whole bacon slices, cut each slice in half crosswise so you have 16 shorter strips. Lightly lay bacon strips on a plate and sprinkle both sides with 2 tablespoons brown sugar divided evenly; press sugar into bacon. Grind or sprinkle 1 teaspoon black pepper evenly over the bacon.

Wrap sausages

Working one at a time, wrap a slice of sugared bacon around each sausage so the seam is on the bottom. Secure each bundle with a toothpick through the overlapping bacon to hold it in place. Place wrapped sausages seam-side down on a rimmed baking sheet lined with foil and a wire rack (rack optional but helps crisp bacon).

Oven method (recommended for even cooking)

Brush or mist the bacon-wrapped sausages lightly with 1 teaspoon neutral oil. Roast in the preheated 400°F oven for 18–22 minutes, turning once halfway through so the bacon crisps evenly. If you like extra caramelization, switch oven to broil for 1–2 minutes at the end—watch closely to avoid burning.

Stovetop method (alternate)

Heat a large skillet over medium heat with a thin film of oil. Add bacon-wrapped sausages seam-side down and cook, turning frequently, about 10–12 minutes until bacon is browned and sausages are cooked through (internal temp 160°F/71°C for pork). Transfer to a paper towel-lined plate to rest briefly.

Combine and simmer

While sausages cook, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 tablespoons yellow mustard and stir to combine. Add 3 tablespoons brown sugar, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. Stir until sugar dissolves.

Add bourbon and season

Carefully add 2 tablespoons bourbon to the pan (remove from direct flame briefly if using gas to avoid flame-up). Bring sauce to a gentle simmer and let cook 2–3 minutes to reduce slightly. If sauce looks too thick, stir in up to 1 tablespoon sherry or water to reach desired consistency. Season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Keep warm over very low heat or transfer to a serving bowl.

When bacon-wrapped sausages are done, transfer to a serving platter. If desired, sprinkle chopped parsley for color. Serve immediately with the warm bourbon dipping sauce on the side for dipping. Provide small plates and extra toothpicks for guests.