Gentle Simmer

Tag: appetizer recipe

  • Bacon Wrapped Sausages: Two Meats, One Stick, Zero Remorse

    Bacon Wrapped Sausages: Two Meats, One Stick, Zero Remorse

    Bacon makes everything better. Sausages are already great. Together? Meat perfection.

    Wrap sausage in bacon. Brush with BBQ glaze. Bake until crispy. Secure with a toothpick. 25 minutes. These disappear faster than you can make them. Make two batches.

    Ingredients

    Makes 16-20 pieces.

    • 1 package (16 oz) little smoked sausages or cocktail wieners (about 16-20)
    • 1 package (16 oz) thin-cut bacon, cut into thirds
    • ½ cup BBQ sauce
    • 2 tbsp brown sugar
    • 1 tsp garlic powder
    • ½ tsp black pepper
    • Toothpicks (soaked in water 10 minutes to prevent burning)

    Optional glaze add-ins: Honey, sriracha, maple syrup

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
    2. Cut bacon strips into thirds.

    Step 2: Wrap the Sausages

    1. Wrap one piece of bacon around each sausage. Secure with a toothpick.
    2. Place on wire rack seam-side down.

    Step 3: Make the Glaze

    1. Mix BBQ sauce, brown sugar, garlic powder, and black pepper in a small bowl.

    Step 4: Glaze and Bake

    1. Brush glaze over each bacon-wrapped sausage.
    2. Bake 15-20 minutes until bacon is crispy and caramelized.

    Step 5: Serve

    1. Let cool 5 minutes. Transfer to a platter. Serve warm with extra BBQ sauce for dipping.

    Summary

    Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time: 25-30 minutes

    Yield: 16-20 pieces

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store leftovers for 3 days. Reheat in oven or air fryer to restore crispiness.

    Reheat:

    Air fryer at 350°F for 5 minutes. Oven at 375°F for 8-10 minutes.

    Freezer Friendly:

    Freeze baked or unbaked for 2 months. Bake from frozen at 375°F for 20-25 minutes.

    Pro Tip:

    Use thin-cut bacon. Thick-cut won’t crisp up properly in the oven.

  • Nashville Mozzarella Sticks (Hot, Crispy, Insanely Addictive)

    Nashville Mozzarella Sticks (Hot, Crispy, Insanely Addictive)

    Mozzarella sticks are already perfect. So why mess with them?

    Because Nashville hot oil exists. These start with the ultimate cheese pull, then get drenched in spicy, buttery, cayenne-laced magic. Sweet heat. Salty cheese. Cold ranch dip. It’s a beautiful mess.

    Ingredients

    Makes 12 sticks.

    For the Sticks:

    • 12 mozzarella string cheese sticks (full-fat, not low-moisture)
    • 1 cup all-purpose flour
    • 3 large eggs, beaten
    • 2 cups panko breadcrumbs
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • Oil for frying (vegetable or canola)

    For the Nashville Hot Oil:

    • ½ cup hot frying oil (reserved from frying)
    • 3 tablespoons cayenne pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder

    For Serving:

    • Ranch dressing or blue cheese dip
    • Pickles (optional)

    Step-by-Step Instructions

    Step 1: Freeze the Cheese

    1. Freeze cheese sticks for at least 2 hours (or overnight). Frozen = no mid-fry blowouts.

    Step 2: Set Up Dredge

    1. Bowl 1: flour, garlic powder, paprika, salt.
    2. Bowl 2: beaten eggs.
    3. Bowl 3: panko.

    Step 3: Double Coat

    1. Dip frozen cheese in flour, then egg, then panko. Repeat (egg → panko) for a thick, craggy crust.
    2. Freeze coated sticks for 30 minutes (keeps cheese from exploding).

    Step 4: Fry

    1. Heat 2 inches of oil to 375°F (190°C).
    2. Fry 3-4 sticks at a time for 60-90 seconds until golden. Don’t overcrowd.
    3. Drain on a wire rack. Reserve ½ cup of the hot oil.

    Step 5: Make Nashville Oil

    1. In a heatproof bowl, whisk cayenne, brown sugar, paprika, and garlic powder.
    2. Slowly whisk in the reserved hot oil. Brush or drizzle over hot cheese sticks.

    Step 6: Serve Immediately

    1. Serve with ranch and pickles. Warning: cheese will stretch across the room.

    Summary

    Prep Time: 15 minutes + 2½ hours freezing | Cook Time: 10 minutes

    Total Time: ~3 hours (mostly inactive)

    Yield: 12 sticks

    Difficulty: Medium (hot oil + frozen cheese = focus required)

    Storage Notes

    Don’t store cooked. Mozzarella sticks are a live-in-the-moment food. Reheated = sad, deflated cheese logs.

    Make ahead (uncooked): Double-coated, frozen sticks keep in a zip-top bag for 3 months. Fry straight from frozen – add 30 seconds to cook time.

    Leftover Nashville oil: Save for chicken, fries, or eggs. Fridge 2 weeks.