Caramelized, crispy bacon. Brown sugar candied crunch. Bourbon-infused sweetness. Smoky, spicy andouille sausage. Bourbon Brown Sugar Bacon Wrapped Sausages are the decadent sweet-heat everyone needs.
I love the way the bourbon brown sugar glaze transforms bacon into a crunchy, caramelized treat with a hint of warm spirit. The contrast of sweet glaze and savory sausage is irresistible.
This brown sugar bourbon bacon flavor is a household favorite and works well on many dishes including:
- BOURBON BACON HAM AND PINEAPPLE KABOBS
- BOURBON CANDIED BACON WRAPPED JALAPENO POPPERS
- BROWN SUGAR BOURBON BACON BITES
These bacon-wrapped sausages make an easy, distinctive appetizer. They’re ideal for game day, Super Bowl parties, tailgating, holiday gatherings, or any get-together where you want a crowd-pleasing bite.
The spice from andouille sausage pairs especially well with the sweet bourbon glaze. If you prefer milder heat, Polish or traditional smoked sausage are excellent alternatives.
How to make Bourbon Brown Sugar Bacon Wrapped Sausages
Prepare the sausages by cutting them into 1″ to 1 1/4″ pieces. Wrap each piece with half a slice of bacon, tucking the bacon seam-side down to help it hold.
Stir together brown sugar, bourbon (or whiskey), crushed red pepper flakes, and garlic powder until combined. Heat briefly in the microwave or on the stovetop just until it reaches a brushable consistency.
Place the bacon-wrapped sausages on a foil-lined baking sheet coated lightly with nonstick spray. Brush each piece with a generous layer of the brown sugar bourbon glaze before baking.
Bake at 425°F (220°C) for about 20–30 minutes. Near the end of baking, brush on another layer of glaze (reheat the glaze if it has thickened) and continue baking 5–10 minutes until the bacon is bubbly, browned, and caramelized. For extra crispiness, broil 1–2 minutes while watching closely to avoid burning.
These are delicious hot from the oven or served at room temperature, making them convenient for serving at parties.
Other game-day favorites
- Oven Roasted Cranberry Chipotle Glazed Wings
- Sticky Asian Baked Pork Ribs
- Flamin’ Hot Cheetos Wings with Honey Sriracha Sauce
- The Bomb Italian Sausage
- Slow Cooker Bourbon Bacon Baked Beans
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Bourbon Brown Sugar Bacon Wrapped Sausages
Ingredients
- 13 ounces Andouille smoked sausage
- 1/2 pound bacon, slices cut in half lengthwise not thick cut
- 1 cup brown sugar
- 1/4 cup bourbon or whiskey
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
Instructions
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Preheat the oven to 425 degrees F (220°C).
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Cut the sausage into 1″–1 1/4″ pieces.
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Wrap each sausage piece with half a slice of bacon and place seam-side down on a foil-lined, nonstick-sprayed baking sheet.
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In a small bowl, combine brown sugar, bourbon (or whiskey), garlic powder, and crushed red pepper flakes.
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Microwave the glaze briefly (about 30 seconds) or warm on the stove to reach a brushable consistency.
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Brush each bacon-wrapped sausage with a layer of the glaze.
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Bake for 20–30 minutes, then brush with another layer of glaze. Reheat the glaze if necessary.
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Continue baking 5–10 minutes until the bacon is browned, bubbly, and caramelized. If desired, broil 1–2 minutes for extra crispiness, watching closely.
Notes
Use standard-thickness bacon (not thick cut) so it crisps properly.
Nutrition values are estimates.
Nutrition
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Carbohydrates: 38g
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Protein: 12g
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Fat: 31g
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