Yield: 10 servings (20 pieces)
Prep time: about 15 minutes
Cooking time: 40 minutes
1 (4 pack) – Greenridge Farm Black Forest Sausage
1.5 packs – Greenridge Farm Hunters Bacon
1 Cup – Brown Sugar
2 T – White Wine Vinegar
2 T – Greenridge Farm Sweet & Hot Stone Ground Mustard
1/2 T – Black Pepper
In a small saucepan, combine brown sugar, white wine vinegar, stone ground mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.
Preheat oven to 375 degrees. Line a baking sheet with parchment and top with a baking/cooling rack.
Cut Black Forest Sausage into 5 pieces, you should have about 20 pieces of sausage. Thinly slice bacon. *If pieces are too wide, trim off tops and save for later (you can use to make bacon bits). Wrap one bacon strip around each piece of sliced sausage and secure with a toothpick. Set aside.
Brush the bacon wrapped sausages with glaze and place on the baking sheet/rack. Bake for 40 minutes.
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