or pork, or beef.
For this idea, I suggest find raw ones.
You score them around their perimeter in a spiral their entire length, without cutting the dog in two. This is the art of this recipe idea.
Cut pieces of smoked uncooked bacon into thin lengthwise strips, two or three strips per each bacon piece.
Thread these thinner bacon strips around and into the scored sausage incisions, one thin strip for each sausage.
Bake or broil these until almost done.
Enrobe each of them in pastry dough, and bake in a medium hot oven until the pastry is done. Be sure to turn them over half way through, browning on both sides, say 20 minutes tops.
These are rich.
I suggest eating them with mixed brown and dijon mustard, cooked purple cabbage mixed with raw sauerkraut, accompanied by dry Sauvignon Blanc.
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