Bacon-Wrapped Cocktail Sausage

Al and Cathy brought these bacon wrapped mini sausages as an appetizer for dinner one night, like everything they make we loved them and devoured them and then I asked for the recipe - here's how to make them in Cathy's words (note: she texted it to me and I asked a couple questions about the bacon and what kind of sausages, in case you think you're missing part of a conversation you are hahaha): 

Wrap bacon around sausage. Mix brown sugar with cayenne pepper. 

The recipe ratio was  3/4 cup brown sugar to a half a teaspoon of cayenne. Al used way less cayenne because he thought it was going to be too hot. Roll the sausages in the sugar mixture and bake at 350° for 30 minutes.

Al partially pre-baked the bacon (maybe half way) before he wrapped the sausages.

He used little Smokies. After he wrapped the sausages he actually put them back in the oven for a little bit so that the bacon could get warm and possibly allow the sugar to stick better. But it still didn’t stick that well

The brown sugar would probably have stuck better to raw bacon or if the bacon is moist enough from its own grease it would probably stick good too.