Cocktail sausages wrapped in crispy bacon

Ingredients:

• Vegetable oil, for frying
• 1 package (340 g) smoked mini sausages (about 36 pcs.), drained
• 12 slices bacon, each cut crosswise into 3 pieces
• 0.5 cup pineapple jam
• 0.5 tbsp. barbecue sauce

Preparation:

1. In a large, wide saucepan, heat 2 inches of vegetable oil over medium-high heat until it reaches 180°C (350°F) on a deep-fry thermometer. Wrap each sausage in a piece of bacon and secure with a toothpick.
2. Mix a little pineapple jam with barbecue sauce and bring to a boil. Keep warm over low heat.
3. Place a wire rack over a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crispy, 3-4 minutes. Transfer with a slotted spoon to the prepared rack. Before adding the next batch of sausages, return the oil to 180°C.
4. Remove toothpicks and toss sausages with pineapple barbecue sauce.