Bacon-Wrapped Smokies

The first time I brought these to a Super Bowl party, my friend Sarah literally chased me around the kitchen demanding the recipe. I had thrown them together on a whim that afternoon, mostly because I had extra bacon from breakfast and a package of cocktail sausages lurking in the back of the fridge. The way the brown sugar bubbles into this salty-sweet lacquer while the bacon renders down into pure crispy heaven is something nobody can resist.

Last Christmas my sister made six batches because the first two trays vanished before guests even arrived. We learned the hard way to hide a dozen in the microwave just so the actual party attendees could try them.

Ingredients

• Mini cocktail sausages: The classic little smokies work best here because they have just the right snap and mild flavor that lets the bacon shine
• Bacon: Regular cut bacon gives you that perfect wrapper that crisps up beautifully without overcooking the sausage inside
• Brown sugar: This creates that incredible candylike coating that caramelizes and gets sticky in all the right ways
• Cayenne pepper: Just enough heat to cut through the sweetness and make people wonder what that secret ingredient is

Instructions

Get your oven ready:

Preheat to 400°F and line a rimmed baking sheet with parchment because the sugary glaze will get messy

Prep the bacon:

Cut each slice in half crosswise so you have 24 shorter pieces that wrap perfectly around each sausage

Wrap them up:

Wind each bacon half around a cocktail sausage and secure with a toothpick seam side down

Make the magic coating:

Stir together the brown sugar and cayenne in a small bowl until combined

Coat and bake:

Sprinkle the sugar mixture evenly over all the smokies then bake for 30 to 35 minutes until the bacon is crisp and bubbling

Save

My neighbor now requests these for every block party and honestly I have stopped counting how many times I have doubled this recipe. They have become my emergency appetizer that I can pull together faster than ordering a pizza.

Making Them Ahead

You can wrap all the smokies up to a day ahead and keep them covered in the fridge. Just wait to add the brown sugar until right before baking so it does not get weird and melty overnight.

The Broiler Trick

If the bacon is not crisping up enough in the oven finish them under the broiler for 1 to 2 minutes but stand there the entire time because they go from perfect to burnt incredibly fast.

Serving Suggestions

I like to serve these with plenty of napkins and maybe a simple mustard dipping sauce on the side. They are plenty delicious on their own but a little something tangy helps cut through all that sweet salty richness.

• Soak used toothpicks in warm water immediately to make cleanup easier
• Consider serving with small plates because the sticky glaze can get messy
• Double the recipe because they will disappear way faster than you expect

Save

These little bundles of joy have saved me more times than I can count when I need something impossibly good with almost zero effort. Enjoy every sticky sweet bite.

Recipe Questions & Answers

→ What's the best way to get crispy bacon on the smokies?

For extra crispiness, ensure the bacon is cut evenly and wrapped tightly around the smokies. Baking at 400°F (200°C) for 30-35 minutes should render it crisp. For an ultimate crunch, broil for 1-2 minutes at the very end, watching carefully to prevent burning.

→ Can I prepare these bacon-wrapped smokies ahead of time?

Yes, you can assemble the bacon-wrapped smokies, secure them with toothpicks, and arrange them on the baking sheet a few hours in advance. Cover and refrigerate. Add the brown sugar glaze just before baking for best results.

→ What are some flavor variations for the glaze?

Besides brown sugar and cayenne, you could try adding a dash of smoked paprika, garlic powder, or even a splash of Worcestershire sauce to the glaze mixture. For a different sweet profile, consider a honey mustard blend or a touch of your favorite barbecue sauce.

→ Can I use different types of sausages or bacon?

Absolutely! While mini cocktail sausages are classic, you could experiment with other small, pre-cooked sausages. For dietary reasons, turkey or beef bacon can be substituted for pork bacon, though cooking times might vary slightly for optimal crispness.

→ How should I store and reheat leftover smokies?

Store any leftover bacon-wrapped smokies in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in an oven or air fryer at 350°F (175°C) until heated through and crisp again, taking care not to overcook.