45 minutes • +/- 24 cocktail sausages

COCKTAIL SAUSAGES 2.0

Discover our Firebarns cocktail sausages, wrapped in bacon and dipped in a mixture of maple syrup and bourbon, then topped with our Ketchup enhanced with our Original hot sauce. Enhanced with Cajun Mardi Gras spices and a heart of melted cheddar, these crispy bites promise a real fireworks display of flavors!

Ingredients

225 g cocktail sausages
1 package of bacon (375 g)
1 cup maple syrup
1/4 cup bourbon
1/4 cup Firebarns Ketchup
1 C. tbsp Original hot sauce
270 g cheddar cheese
1/2 cup flour
1 cup Panko breadcrumbs
2 tbsp. tablespoon of Mardi Gras spices
2 eggs
Oil for frying
Chives for garnish
Toothpick

Preparation

In a saucepan, bring the maple syrup, bourbon and spicy ketchup to a boil. Reduce the heat to medium and let reduce for about 5 minutes. Remove from heat and reserve.
Cut the bacon strips in half, wrap around the cocktail sausages and prick in the center with a toothpick. Spread on a baking sheet lined with parchment paper, brush with the maple reduction and place in the oven at 350°F for about 20 minutes or until the bacon is nicely crispy.
Cut the cheese into small cubes of approximately 3 cm x 3 cm. In 3 different bowls, add the flour, beaten eggs, Panko breadcrumbs and mix with the Mardi Gras spices. Dip the cheese cubes in the flour then in the egg followed by the breadcrumbs. You can repeat the egg/breadcrumbs step to make sure you keep the cheese inside. Immerse in 375°F oil for about 3 minutes or until the breading is golden brown.
Add the maple coulis and sprinkle with chives before serving.