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This is a sponsored post written by me on behalf of Klement’s Sausage. All opinions are 100% mine.
Klement’s began nearly 60 years ago, when three brothers John, George and Ron Klement purchased a small sausage company in South Milwaukee, Wisconsin. The roots of the Klement Sausage Company can be traced back even further through several generations in central Europe. For it was there, in a part of the world where sausage-making is knitted tightly into the fabric of the community, that the techniques and recipes which would one day make Klement’s so special, first started being handed down through the family. When the brothers first opened their doors, they found a natural market in the immigrant-rich neighborhoods of Milwaukee. These working-class men and women longed for the genuine, old-country flavor that they left behind, but Klement’s had a taste and texture that brought them right back. Word spread quickly, and before long, Klement’s was a favorite among people from all walks of life.
Bacon Wrapped Brown Sugar Smokies
- 1 package Klement's Smoked Cheddar Smokies
- 1 package bacon 12 oz - I used apple-wood smoked bacon
- 3 TBSP brown sugar
- BBQ sauce
Cut the package of bacon into thirds.
Wrap each of the cheddar smokies in bacon and place into a 9x13 baking dish (do not use a cookie sheet).
Sprinkle with brown sugar.
Bake for 15 mintues.
Broil for 5 minutes until bacon is done.
Serve with BBQ sauce and enjoy!
Klement’s fully cooked and hardwood-smoked sausage allows you to prepare an appetizer quickly and as a result helps you slow down and savor the moment once your recipe is complete. You will love the rich, robust taste of the authentic European handcrafted sausage that has been bringing people together for generations. We serve a variety of appetizers each year on Christmas Eve and this recipe is always a family request. I love creating memories by preparing recipes for my family that they look forward to eating each year. I get so much happiness each year by sharing Christmas Eve with my family and friends.
Disclosure: This is a sponsored recipe. All opinions are 100% my own.