This delightfully decadent dish has been made in my family for at least 25 years. I’m not sure what the origin of the recipe is, I just know that we have been making and eating them for as long as I can remember. I’m also not sure where the name came from, but you will fall for them, gauranteed. My friend Brennan prefers to call them Swine-On-Swine Action. Whatever you call them, just be sure to make plenty- they will be gone in a flash. Makes about 32.
- 1 lb. uncured, natural bacon
- 1 package Little Smokies cocktail sausages
- 3/4 C. dark brown sugar
- 1/4 t. cayenne pepper (optional)
Cut the bacon strips into quarters. Wrap a piece of bacon around each sausage and secure with a toothpick. Place them onto a rimmed baking sheet. Combine the brown sugar and cayenne pepper and sprinkle evenly over the Smokies. Let them cure in the sugar for a couple of hours on the counter. Preheat the oven to 400 degrees. Bake until the sugar is bubbly and the bacon is beginning to crisp at the edges, about 20 minutes.
swellkid 
This is about as Homer Simpson-y a treat as they come!
Pork on pork is extra yummy!
Actually I know how this recipe came to your family. It was 1979 and Andi Miller made them. She came here from Dallas Texas shortly before and shared this recipe with us along with her recipe for ham loaf which I know was one of your favorites. I guess that’s how they do it in Texas.
I call them meat candy.
Thanks mom- and thanks Andi for bringing these to Portland!
Carrie, We had lil smokies Christmas eve, I wish I had this recipe prior to then, it sounds wonderful
There’s always New Year’s!
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