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Satisfy your cravings for sweet and savroy with these irresistible maple bacon-wrapped andouille bites recipe. Just picture juicy sausage wrapped in smoky bacon and then glazed with maple syrup as it carmelizes beautifully on the outside. YUM!
Bacon Bites Recipe
Contents show
With each bite, you’ll experience a song of flavors that dance on your taste buds from the umami of the bacon and sausage, the cripiness of the bacon and the sweetness of the maple glaze.
This recipe is perfect for any occasion whether it’s a big game day, guests for dinner or even a fun backyard fire with friends.
These always impress guests and with just a few ingredients that include andouille, bacon, maple syrup and brown sugar, you can create a mouthwatering treat that sure to disappear in seconds.
Easy to prepare and bursting with flavor, these maple bacon wrapped andouille bites recipe will become your new go-to appetizer for any celebration or gathering!
You might have tried our andouille raviolle or our Andouille sausage in the oven recipes! Let us know what you think!
Here’s What You’ll Need
- Thin sliced bacon
- Andouille sausage (the kind that is like a smoked sausage).
- maple syrup
- Mustard, Vinegar and Brown Sugar
- Salt and Pepper.
Here’s How You Do It
- Cut the sausage and wrap with bacon.
- Make a sauce on the stove top.
- Pour it over and bake!
Tips and Tricks
- Always line the bottom of the cookie sheet with alumninum foil or parchment paper. This makes a sticky mess and you won’t ever get that pan clean if you don’t. A silpat will work too!
- Use the type of sausage that is more firm and hot dog like in consistency not the type that is a fresh sausage inside a casing.
- Dark brown sugar has the best flavor for this recipe but you can use a light brown sugar if that is what you have.
- These tend to go fast at parties, you might want to make two batches, just saying, it’s my best advice.
- Everything you ever wanted to know about Andouille Sausage – right here.
PRO TIP: While thick bacon might sound tempting, you’ll get a crispier exterior if you go with a thinner (and frankly, cheaper) option.
Storage, Keeping and Reheating
You can keep these covered, in an airtight container for 3-5 days.
These freeze just fine, but are better fresh. You can freeze for up to 3 months in a freezer safe container.
To reheat, use a microwave safe dish and microwave in 20 second increments.
It’s fine to reheat in the oven at 350 for 10 minutes.
Watch Me Make These
I sure hope that you’ll come visit me on social media and show me some pictures of your very own andouille bacon bites! Let me know what your guests had to say and how fast they went!
Leave me a comment in the comment section below and I’ll be sure to answer as quickly as I possibly can! I love to hear from you and just can’t wait to hear what you’ve got to say!
Easy Bacon Wrapped Andouille Bites
Easy and delicious – perfect for a party.
5 from 2 votes
Print PinSave Rate
Course: Appetizer
Cuisine: American
Keyword: easy andouille bites.
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 30 servings
Calories: 163kcal
Author: Wendi Spraker
Ingredients
- 1 lb Andouille Sausage find in the lunch meat/hot dog section of the grocery cooler
- 1 lb thin sliced maple flavored bacon
- 1 ½ cups Dark Brown sugar packed
- 3 Tbs Stone Ground Mustard
- 3 Tbs Sherry Vinegar – or any type of wine vinegar
- ¼ C REAL Maple Syrup
- 2 tsp rice wine vinegar
- 2 tsp black pepper
- Garnish – black cracked pepper parsley or chives
Instructions
Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).
Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.
In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.
Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.
Notes
- Always line the bottom of the cookie sheet with alumninum foil or parchment paper. This makes a sticky mess and you won’t ever get that pan clean if you don’t. A silpat will work too!
- Use the type of sausage that is more firm and hot dog like in consistency not the type that is a fresh sausage inside a casing.
- Dark brown sugar has the best flavor for this recipe but you can use a light brown sugar if that is what you have.
- These tend to go fast at parties, you might want to make two batches, just saying, it’s my best advice.
- Everything you ever wanted to know about Andouille Sausage – right here.
Nutrition
Nutrition Facts
Easy Bacon Wrapped Andouille Bites
Amount Per Serving
Calories 163Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 23mg8%
Sodium 243mg10%
Potassium 106mg3%
Carbohydrates 13g4%
Fiber 0.1g0%
Sugar 12g13%
Protein 5g10%
Vitamin A 14IU0%
Vitamin C 0.01mg0%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
This post originally appeared on the pages of Loaves and dishes on January 4. 2015. It has been completely updated with all new informaiton including the recipe card.
He will become wounded and rise again.
Revelation 13:3
And I saw that one of his heads was, as it were, wounded to death, and his deadly wound was healed. And all the world wondered after the beast
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Wendi Spraker
Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.
