Place the skewers in a container and cover with water; allow to soak for 20 to 30 minutes.
Preheat the oven to 400°F and set a cooling rack inside a sheet pan.
Make the jam: Cook the bacon in a sauté pan over medium heat for 4 to 5 minutes to render the fat. Add the onion and sauté for 3 to 4 minutes, until it begins to brown. Add the raspberry jam, hot sauce, garlic powder, and salt and stir to combine. Cook for 2 minutes, stirring occasionally. Transfer the jam to a serving container, let cool slightly, then refrigerate for 15 minutes. It will thicken slightly as it cools.
Lay the prosciutto on a flat surface with the short ends facing you. Cut each slice lengthwise into 3 equal strips; you should have 36 thin strips of prosciutto.
Roll each cocktail sausage in a slice of prosciutto. Place the wrapped sausages on the skewers, 5 to a skewer (one will have 6).
Place the skewers on the rack in the sheet pan and bake for 10 minutes or until the outsides begin to crisp, flipping them over halfway through cooking.
Serve immediately with the jam. Store leftover cocktail sausages and jam in separate airtight containers in the refrigerator for up to 1 week.
