A delicious, tangy maple and brown sugar sauce glazes these easy bite-size bacon wrapped cocktail franks. The mini hot dogs (or Lit'l Smokies) are baked with a bacon wrapping and then they're combined with the delicious sauce. Simmer or heat them in the slow cooker and serve them hot.
- 1 package mini cocktail franks or mini "Lit'l Smokies" (or cut standard size hot dogs into thirds or fourths)
- 1 pound thick sliced bacon (about 15 strips of bacon)
- 1/2 cup brown sugar (packed)
- 1/3 cup maple syrup
- 1 heaping tablespoon Dijon mustard (or a similar gourmet mustard)
- 1 teaspoon chili paste (sambal) (or sriracha, or to taste, optional)
- 1/4 teaspoon ground black pepper
Heat the oven to 400 F (200 C/Gas 6). Line a rimmed baking sheet (jelly roll pan) with foil.
Take the mini hot dogs or smokies out of the package and spread them out on a work surface. Blot with paper towels. If you're using standard size hot dogs, slice each one crosswise into 3 or 4 pieces.
Remove several strips of bacon from the package and cut into thirds with scissors or a knife.
Wrap each little hot dog in a piece of bacon and secure with toothpicks. Arrange the wrapped hot dogs in the prepared baking pan.
Bake for about 25 to 30 minutes, until browned.
Meanwhile, in a saucepan, combine the brown sugar, maple syrup, mustard, chili paste, if using, and the ground black pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Remove from the heat and set aside.
Remove the bacon wrapped hot dogs from the oven and transfer to a slow cooker. Pour the brown sugar sauce mixture over the hot dogs. Cover and cook on LOW for about 1 hour or on HIGH for about 30 to 45 minutes.
Serve them hot from the slow cooker. You may also heat the hot dogs with the sauce in a saucepan (low heat) on the stovetop for about 15 minutes. You just want them hot and bubbly and nicely glazed.