Pork Fat & Sugar Appetizer Recipe

by Larry

I like to smoke these little appetizers in the last hour of smoking larger items.

Cut any type of smoked sausage (I like kielbasa) in 3/4" rounds. Cut bacon strips in middle and wrap half around each sausage round with part of the bacon hanging over the end of the sausage and then skewer with a tooth pick. Place in smoker with the bacon overhang end pointing up. Fill the top overhang end with brown sugar and smoke for about an hour. Your guests will fight over these.

These tidbits have what is key to the southern palate, pork fat and sugar..yum!

Larry