Pork Marketing Canada recently invited Food Bloggers of Canada members to put their thinking caps on and come up with a creative way to BBQ Canadian pork and I was selected to share my recipe! When I saw the opportunity I jumped on it because I love bacon. A LOT. I’m also always proud to support local or Canadian farmers and companies.
So I knew my recipe should include bacon in it, but what else? Well I thought to myself, why not double up the pork? That’s how these bacon-wrapped pork sausages were born. I used bacon from a local farm and delicious pork sausages from my local Thrifty Foods. I decided to take it up a notch and add some delicious caramelized onions.
Mr. Ketchup and I were amazed at how perfect a combination it was. The sweet onions paired wonderfully with the salty bacon. It’s just not the same without those amazing onions. I normally just put ketchup on hotdogs or sausages (ahem, see the name of this blog) and did not put any on these sausages. It most definitely did not need it and was perfect as it was.
My family will probably be confused as to why I am raving about those onions. I didn’t really like onions growing up and would pick them out whenever I could. As I grew older I tolerated them more and have actually recently grown to like them. I still don’t prefer giant chunks of raw onion on my burgers but I do like onions more. These onions had none of the harsh tang and all of the sweet delicious flavour. To be honest, the onions aren’t true or classic caramelized onions. They could have been cooked longer and true caramelization can happen without added sugar. These onions, however are perfect for a weeknight meal as they are quicker and still incredibly delicious. Mr. Ketchup was sneaking bites of just onions as they were that good.
Oh and here are a few tips on wrapping the sausages. I used a thicker cut bacon, so we just wrapped the sausage diagonally with one slice of bacon and used two toothpicks to secure. If you used regular packaged bacon, you could probably wrap it the same and tuck the ends in without toothpicks. The toothpicks will be fine as the sausages are cooked slow and low but just keep an eye on them and remember to remove them at the end!
And guess what? I One reader will receive a large, female sized shirt that says “Mmm Bacon” on it from the folks at Pork Marketing Canada! Simply post a comment and tell me what your favourite pork recipe is and I will select a winner using random.org. Giveaway is open to anyone in Canada or USA. You have until September 4th, 2013 to enter!
EDIT: I received extra tshirts a d different sizes and so you now get TWO shirts! A men’s large that’s says “I Like pig butts and I cannot lie” and a women’s medium that says “Everything is better wrapped in bacon”. A picture of the tees is at the bottom of this post. Don’t forget to enter!
- 2 tbsp butter
- 2 tbsp olive oil
- 2 medium yellow onions, chopped
- 1 tsp salt
- ½ tsp ground pepper
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 6 pork sausages (we made more)
- 6 slices of bacon
- 6 sausage buns
- For the onions: Heat the butter and olive oil in a large frying pan over medium heat. Add the onions and make sure they are evenly spread out.
- Add the salt and pepper and stir to evenly distribute.
- Sautee the onions for 10 minutes until they turn a bit translucent.
- Add the sugar and apple cider vinegar, stirring to combine.
- Sautee for another 15-20 minutes or until onions go limp and a light brown. Watch for burning. If onions start to burn, reduce heat. You may need to add a bit more apple cider vinegar if they start to dry out.
- For the sausages: Preheat grill to low.
- Wrap sausages in one slice of bacon. I used thick cut bacon and wrapped it on a diagonal, and secured at both ends with a tooth pick. With thin cut bacon you could tuck the ends in and forego the toothpicks.
- Cook bacon-wrapped sausages over low heat, turning frequently. Watch out for flair-ups from grease and keep an eye on the toothpicks.
- Cook for approximately 30 minutes or until there is no pink in the middle of the sausage. We use a thermometer. Pork should be cooked to 160F or 71C.
- You can crank the heat to high at the end and cook the sausages for a couple of minutes to crisp them up.
- To serve: Place sausages in the buns and top with caramelized onions. Enjoy!