Let’s get right to the point: Bacon Wrapped Kielbasa. You heard me. Meat wrapped with meat.
I was looking for some Sunday football snacks to make from stuff around the apartment and after Googling a few different things I came up with this.
All you need is:
- Maple syrup
- Spicy brown mustard
- Chili powder
- A small bowl
- A foil lined baking sheet
I’m lucky enough to live in New England and to have formerly lived in Vermont, so I have a lot of real maple syrup on hand. It’s SO much better than the store-bought crap. Seriously. Take my word on this one. If I see you holding a woman-shaped bottle of that butter-flavored nonsense I’ma come smack it out of your hand.
You can choose to place them nice and neat, side by side on a platter… or just pile them on top of each other on a plate for your guests to ravage. I’m a little partial to the latter.
I once brought these to a party and a vegan (you read that right – vegan) friend of mine couldn’t stopped talking about how good they smell. She came this close to trying one, too. So close.
If you’re not convinced yet, just go make them and you’ll be hooked. I promise.
Smoky kielbasa wrapped in thick cut bacon is complemented by a slightly sweet and spicy mustard glaze.
- 12 ounces kielbasa (fresh or smoked)
- 12 ounces bacon (thick cut recommended)
- 1/4 cup spicy brown mustard
- 1/4 *real* maple syrup
- 2 teaspoons chili powder (more or less, to taste)
- Preheat your oven to 350° F. Line a baking sheet with aluminum foil and set aside.
- Slice kielbasa into 1″ pieces and cut each strip of bacon in half. Keep in mind that you’ll need half as many (whole) slices of bacon as you have kielbasa pieces, so take that into account when you’re prepping since the amount you have many vary.
- In a small bowl, whisk together mustard, mape syrup and chili powder.
- Using a basting brush, coat both sides of each bacon slice with your mustard glaze.
- Wrap each kielbasa slice with each strip of bacon and secure with a toothpick through the center. Place on prepared baking sheet standing on its end (or tilted on the edge of the toothpick if need be).
- Bake for 30-40 minutes, depending on how crispy you like your bacon.
- Let cook on baking sheet for a few minutes, then move to a cooling rack to drain excess oil.
- Serve immediately and enjoy!
Note: This post was originally published in January 2013 but has since been updated with revisions for clarity and to include shiny new photos.0