Bacon Wrapped Bangers in the Slow Cooker 4 Ingredients

Bacon Wrapped Bangers in the Slow Cooker 4 Ingredients. My best friend had them at her weekend partying, and they were consumed within a minute. Only 4 ingredients to make the ultimate crowd pleaser..

Servings: 10-12

Ingredients

2 pounds pork sausages (mini bangers or small pork breakfast links) cocktail size.
1 pound thin-cut bacon, cut into thirds crosswise.
2 cups of light brown sugar packed in half.
1 teaspoon smoked paprika (or regular paprika, should one wish to use it)

Bacon Wrapped Bangers: Directions

The foil tray 2 small or 1 large foil tray with heavy-duty aluminum foil with some overhang to allow easy removal in the future. Set the trays aside.
In a small bowl combine the brown sugar (1 cup) and the smoked paprika and combine them until they are mixed evenly. It will be your smoky-sweet sticky rub.
Blot the cocktail sausages with a paper towel to ensure that the bacon is wrapped tighter and increases the adhesiveness of the glaze.
Cut bacon slices in into thirds crosswise to make short slices that best fit around mini sausages.
Wrap the sausage with a piece of bacon and this time stretch the bacon when doing so, this is to ensure the bacon fits around the sausage. Lay the bacon side on the foil in the trays packing tightly in one layer only. They need not be loose, and not too thick.
Evenly sprinkle the brown sugar-paprika mix over the top of all the bacon wrapped bangers, then make sure to give a nice covering to each piece. Be careful not to press the sugar too hard, or it will become stuck to the bacon.
Heat the rest of the 1/4 cup brown sugar over the bare parts and the edges of the trays. This additional sugar will dissolve in the juices and form that shinny bubbling glaze which you desire to form at the bottom.
Put the foil trays in the slow cooker crock. In case your slow cooker is small, a slight crimping of the sides of the trays will allow them to fit, or place them on top one another, with a small piece of foil in between to ensure no sticking.
Bake on LOW 4-5 hours or on HIGH 2-2 1/2 hours until the sausages are fat and cooked and the bacon is very deep brown and caramelized. The sugar will be melted to a sticky glaze and the savory juices will be in the bottom of the trays.
Should you want the bacon a little crisper then give yourself the foil trays in the slow cooker and put them under the broiler, 2 to 3 min, taking care that the sugar does not burn. This will aid in tensing and crisping those bacon strips which have been caramelized as well as ensuring that the sausages are juicy.
Allow the trays to dry after approximately 5 minutes to allow the glaze to thicken slightly. Unwind the bacon wrapped bangers directly off the foil trays or put them on a serving dish and pour over them some of the sweet sticky brown sugar juices. Include toothpicks so that everyone can eat at the party.