1 12-ounce package mini smoked sausages (about 36), patted dry
12 slices bacon, cut crosswise into thirds
1/2 cup pineapple preserves
1/2 cup barbecue sauce
Heat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.
Bring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat.
Set a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches.
Remove the toothpicks and toss the sausages with the pineapple barbecue sauce.