Bacon-Wrapped Smokies (Print Version)

Mini cocktail sausages wrapped in crispy bacon with a sweet, caramelized brown sugar glaze. Baked to perfection in under an hour.

# What You’ll Need:

→ Meats

01 - 24 mini cocktail sausages, approximately 12 ounces
02 - 12 slices bacon, approximately 8 ounces, cut in half

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper, optional
05 - 1 tablespoon maple syrup or honey, optional

# How to Make It:

01 - Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise to create 24 half-slices.
03 - Wrap each cocktail sausage with a half-slice of bacon and secure with a toothpick.
04 - Place wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - Combine brown sugar and cayenne pepper in a small bowl, stirring until evenly blended.
06 - Sprinkle the brown sugar mixture evenly over the smokies. Optionally drizzle with maple syrup or honey for enhanced caramelization.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling. For extra crispiness, broil for 1 to 2 minutes at the end, monitoring closely.
08 - Allow to cool slightly before serving. Serve warm with toothpicks for easy handling.

# Additional Tips::

01 -
  • They disappear faster than you can plate them, which means you did something very right.
  • The sweet and salty contrast hits that perfect spot where no one can eat just one.
  • You can prep them in the morning and bake them right before guests arrive.
  • Even picky eaters who claim they don't like appetizers will reach for seconds.
02 -
  • Don't skip lining the pan because that caramelized sugar will fuse to the metal and you'll be soaking it overnight.
  • If your bacon isn't crisping evenly, it's likely too thick or the oven wasn't fully preheated.
  • Let them cool for at least three minutes or the molten glaze will stick to the roof of your mouth.
03 -
  • Use toothpicks that are at least two inches long so they don't burn or get buried under the bacon.
  • Space the smokies about an inch apart on the tray so the bacon crisps evenly instead of steaming.
  • If the glaze pools too much, tilt the tray slightly and spoon it back over the smokies halfway through baking.
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