SAUSAGE BACON BITES
These tasty morsels are perfect with almost any egg dish or as finger foods that party guests can just pop into their mouths. Try them as a partner to fondue.
—PAT WAYMIRE YELLOW SPRINGS, OH
PREP: 20 MIN. + CHILLING • BAKE: 35 MIN. • MAKES: ABOUT 3 1/2 DOZEN
3/4 pound sliced bacon
2 packages (8 ounces each) frozen fully cooked breakfast sausage links, thawed
1/2 cup plus 2 tablespoons packed brown sugar, divided
1. Preheat oven to 350°. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight.
2. Sprinkle with 1 tablespoon brown sugar. Bake 35-40 minutes or until bacon is crisp, turning once. Sprinkle with remaining brown sugar.
BACON BASICS
Once a package of bacon is opened, it should be used within a week. To store, place package in a resealable plastic bag and refrigerate. For longer storage, freeze bacon. Roll up individual strips of bacon, then wrap in plastic wrap and place in a resealable freezer bag. Freeze up to 1 month. To use, remove the number of strips you need and defrost in the microwave. Unroll strips and cook.