Hickory Smoke, Bacon & That Dam Jam Bites

Some things are just better together. Start with Queen City Natural Casing Hickory Wood Smoked Sausage, wrap it in smoky bacon, and finish with a generous brush of locally made That Dam Jam. As it cooks, the glaze turns irresistibly sticky, the bacon gets beautifully crisp, and the sausage delivers that signature hickory-smoked flavor with every bite. Sweet, smoky, savory, and unapologetically indulgent. This is one little bite with a whole lot of Cincinnati flavor.

Ingredients

—8 Links—Queen City Sausage Beef Smoked Sausage or QCS favorite

—8 Strips— Thin sliced bacon

—8 TSP —That Dam Jam Pineapple Ghost Pepper Jam

—2 TSP Dijon Mustard

—8 Large sage leaves or dried sage

Directions

1. Place a sage leaf on top of each sausage.  NOTE: We scored the sausage to allow the bacon flavor to mix more readily with the sausage

2. Wrap the sausages with one slice of bacon each

3. Mix the jam and mustard together.  Heat in the microwave for :15

4. Place wrapped sausages on a parchment lined sheet pan

5. Brush the sausages with the jam mixture generously

6. Bake in a preheated over for about 12 minutes

7. Next, broil the sausages for about 3 minutes to crisp up but not burn