Ingredients:

  • 14 oz cocktail sausages
  • 1 lb thick-cut bacon, cut into thirds crosswise
  • 1/2 cup light brown sugar, packed
  • 1/4 cup dry Champagne
  • 1 tsp Dijon mustard
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp flaky sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top.
  2. Wrap each cocktail sausage tightly with a one-third strip of bacon, ensuring the seam is on the bottom. Secure with a toothpick and place on the wire rack.
  3. In a small saucepan over medium heat, whisk together brown sugar, champagne, Dijon mustard, cayenne, and smoked paprika. Simmer for 3–5 minutes until the sugar dissolves and the glaze thickens into a syrup.
  4. Bake the wrapped sausages for 15 minutes. Remove from the oven and use a pastry brush to coat each piece generously with the champagne glaze.
  5. Return to the oven for another 15–20 minutes until the bacon is mahogany and crisp. Sprinkle immediately with flaky sea salt while the glaze is still tacky.