|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A delicious, tangy maple and brown sugar sauce glazes these easy, bite-sized cocktail franks. The mini hot dogs 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.
These make a delicious appetizer for a game day gathering or holiday party. They are easy to take along to a potluck, and you are likely to see them all disappear quickly. Be sure to provide a dish or bag for your guests to dispose of the toothpicks.
This recipe is gluten free as long as you are using cocktail franks that contain no gluten fillers. Be sure to check the package if this is a concern.
“These are a sure crowd-pleaser. The sauce is sweet, tangy and spicy. Next time I will omit either the maple syrup or brown sugar or just use a little less of each. This recipe would be easy to double or even triple and serve at your next gathering." —Carrie Parente
1 (14-ounce) package mini cocktail franks, or regular hot dogs
1 pound thick-cut bacon, about 15 strips
1/2 cup packed brown sugar
1/3 cup maple syrup
1 heaping tablespoon Dijon mustard, more to taste
1/4 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Heat the oven to 400 F / 200 C / Gas 6. Line a rimmed baking sheet or jelly roll pan with foil.
Spread the mini dogs on a work surface. Blot them with paper towels. If you're using standard size hot dogs, slice each one crosswise into 3 or 4 pieces.
Cut the bacon into thirds with scissors or a knife.
Wrap each hot dog in a piece of bacon and secure it 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, sambal oelek or Sriracha (if using), and the ground black pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Remove the pan from the heat and set it aside.
Remove the bacon-wrapped hot dogs from the oven and transfer them to a slow cooker. Pour the brown sugar sauce over the hot dogs. Cover and cook on low for about 1 hour or on high for about 30 to 45 minutes.
- Store any leftovers covered in the refrigerator. You can reheat them in the microwave or on the stovetop to enjoy. They can be fun to have for breakfast the next day.
- Rather than using a slow cooker, you may heat the hot dogs with the sauce in a saucepan (low heat) on the stovetop for about 15 minutes. You just want the sauce hot and bubbly and the dogs nicely glazed.
- You can use any kind of sausage so long as it has been cooked before wrapping it with the bacon. Adjust the spice level if you are using hot links or very spicy kinds of sausage.
- For a vegetarian option, use veggie dogs wrapped in veggie bacon.