Suggested Wines

This was a guest favorite at the 2013 Wine & Food Pairing Weekends. The spice in the chili sauce is subdued and rounded out by a touch of residual sugar in a white such as our semi-dry Riesling.


  • 1 14oz package of cocktail sausages
  • 1 12oz package smoked bacon
  • 1/2 cup dark brown sugar
  • 1 cup Asian sweet chili sauce
  • 1 tablespoon Sriracha hot chili sauce
  • Wood toothpicks


  1. Preheat oven to 375F.
  2. Remove cold bacon from package and cut each strip into thirds.
  3. Wrap each cocktail sausage with 1/3 strip of bacon and secure with a toothpick.
  4. Place 5-10 bacon wrapped sausages into container with brown sugar and cover.
  5. Roll and lightly shake container until all sausages are coated.
  6. Place in preheated oven and bake 20-30 minutes watching closely to prevent burning.
  7. Remove from oven and remove from baking sheet to serving platter while hot.
  8. In a small bowl, combine Asian chili sauce and Sriracha hot sauce. Mix well.
  9. Sauce as desired or reserve for dipping.