Sausages in bacon are a high-calorie and very tasty dish, a traditional German delicacy. There are several ways to make this simple, flavorful, and incredibly satisfying snack.
Sausages in bacon - a hearty combination
When in 1805 the Viennese butcher Johann Laner invented this seemingly uncomplicated dish, he hardly imagined that it would be so popular and would not lose its relevance even after several centuries. Sausages in various forms are now loved not only at home, in Austria and Germany, but have also become the most versatile and fast dish in all countries of the world. There are over a hundred recipes for various dishes, and sausages in bacon are one of the most popular. Quite a high-calorie and satisfying combination that goes especially well with beer.
How to cook
There are several options for making sausages in bacon. One of the easiest is pan cooking. Each piece is cut at the edges, wrapped in bacon, held together with a wooden toothpick and fried in butter.
Cooking the above dish in the oven is not much more difficult. It is enough to take 500 grams of sausages and 150-200 grams of bacon, 3 tablespoons of sugar and ground pepper to taste. The products are wrapped in bacon, rolled in a mixture of brown sugar and pepper. Then they are strung on wooden toothpicks or skewers. Everything is laid out on a wire rack in a preheated oven and fried at 180 degrees until tender. The food should be browned, but it should not be overcooked or overdried.
Another cooking option: the sausages are thoroughly spread with mustard and wrapped in slices of cheese for toast, and then wrapped in bacon. This multi-layered tasty construction is fixed with wooden skewers or toothpicks, laid out on an oiled baking sheet and baked for no more than ten minutes.
There is also a more laborious, but also more delicious way. First, you should prepare a special sauce from oven-baked tomatoes, onion cloves and garlic with hot pepper. Put the peeled vegetables in a blender and bring to a puree consistency. Vinegar, sugar, salt and olive oil are placed in the resulting mixture, and then beat again in a blender. The sausages are cut into three pieces, each of which is wrapped with a bacon leaf and strung on wooden skewers. Such pieces are fried in a preheated pan and served with lettuce, herbs and a sauce prepared in advance.
Alternatively, you can grill sausages in bacon outdoors. The aroma of the fire will add a special "hunting" taste to them.
