Bacon-Wrapped Smokies (Printable)

Mini cocktail sausages wrapped in smoky bacon, baked to crispy perfection with a sweet, caramelized glaze. A delightful appetizer.

# What You'll Need:

→ Meats

01 - 24 mini cocktail sausages (12 oz)
02 - 12 slices bacon (8 oz), 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. Line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise to create 24 pieces.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Place the bacon-wrapped smokies seam-side down on the prepared baking sheet.
05 - In a small bowl, combine brown sugar and cayenne pepper (if using).
06 - Sprinkle the brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for extra caramelization if desired.
07 - Bake for 30-35 minutes until bacon is crisp and glaze is bubbling. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.
08 - Let cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Suggestions:

01 -
  • They disappear faster than you can say 'pass the platter' and people will hover around the oven waiting for them to come out
  • The three ingredient glory of bacon brown sugar and smokies means you probably have everything you need right now
02 -
  • The toothpicks are essential because the bacon will shrink as it cooks and unravel without something holding it in place
  • Watch closely during the last few minutes because the sugar can go from perfect caramel to burnt in the blink of an eye
03 -
  • Thick cut bacon tends to stay undercooked and chewy while thin bacon burns before the sausage heats through so stick with regular cut
  • Let them rest for about 5 minutes after baking so the glaze sets up slightly and makes them easier to handle
Go Back