Bacon-Wrapped Smokies Appetizer

My neighbor handed me a platter of these at a backyard barbecue, and I ate six before I even said hello. The bacon was shatteringly crisp, the glaze had turned into this sticky, sweet shell, and the little sausages inside were bursting with juice. I asked for the recipe on the spot, scribbled it on a napkin, and made them the following weekend for a potluck. They vanished in minutes, and I've been making them ever since.

I brought a double batch to a friend's New Year's Eve party, and by the time I walked in the door, people were already asking what smelled so good. I set the tray down on the kitchen counter, and within twenty minutes it was empty except for a few toothpicks. One guest told me she'd been to five parties that week, and these were the only appetizer she actually remembered. That's when I knew I had a keeper.

Ingredients

• Mini cocktail sausages: These little smokies are the heart of the recipe, look for ones labeled cocktail or lil smokies, and grab an extra pack if you're feeding a crowd because they go fast.
• Bacon: Regular cut works best, not thick cut, because it crisps up evenly and wraps snugly around each sausage without overwhelming it.
• Brown sugar: This creates the caramelized crust that makes these addictive, and light or dark brown sugar both work, though dark gives a deeper molasses flavor.
• Cayenne pepper: Just a pinch wakes up the sweetness and adds a tiny kick, but you can skip it entirely if you're serving kids or anyone who prefers mild.
• Maple syrup or honey: Totally optional, but a drizzle before baking turns the glaze extra glossy and helps it cling to every ridge of bacon.

Instructions

Prep your oven and pan:

Preheat your oven to 400°F and line a rimmed baking sheet with parchment or foil. This catches all the drips and makes cleanup so much easier.

Cut the bacon:

Slice each bacon strip in half crosswise so you have 24 pieces total. They should be just long enough to wrap around each sausage once with a little overlap.

Wrap the sausages:

Take a half-slice of bacon and spiral it around a cocktail sausage, then poke a toothpick through to hold it in place. Repeat until all 24 are wrapped and ready to go.

Arrange on the baking sheet:

Place each bacon-wrapped smokie seam-side down on your prepared pan, leaving a little space between them so the bacon crisps evenly. Don't crowd them or they'll steam instead of crisp.

Make the glaze:

In a small bowl, stir together the brown sugar and cayenne pepper if you're using it. The sugar will look dry and granular, but it melts into a beautiful caramel as it bakes.

Coat with glaze:

Sprinkle the brown sugar mixture over the smokies, making sure each one gets a good coating. If you want extra shine, drizzle a tablespoon of maple syrup or honey over the top.

Bake until crispy:

Slide the pan into the oven and bake for 30 to 35 minutes, until the bacon is crisp and the glaze is bubbling and caramelized. If you want them extra crunchy, turn on the broiler for the last minute or two, but watch them like a hawk so they don't burn.

Cool and serve:

Let the smokies cool on the pan for a few minutes so the glaze sets and hardens slightly. Serve them warm with the toothpicks still in for easy grabbing.

Save

I made these for my son's birthday party, and the kids lined up like it was a candy store. Even the pickiest eater, who usually only touches plain chicken nuggets, grabbed three. One mom asked if I'd cater her next event, and I laughed, but honestly, I was tempted. There's something about watching people enjoy food you made that never gets old.

Choosing Your Bacon

I've tested this recipe with every bacon variety I could find, and regular cut always wins. Thick cut stays chewy and takes too long to render, leaving the sausages dry. Thin cut can work, but it sometimes tears when you wrap it, and it burns quickly under the broiler. Standard supermarket bacon, the kind that comes in a pound pack, is exactly what you need. If you want to experiment, applewood smoked or maple flavored bacon adds an extra layer of sweetness that plays beautifully with the brown sugar glaze.

Make Ahead and Storage

You can wrap the sausages in bacon and store them in the fridge, covered, for up to 24 hours before baking. I do this all the time when I'm prepping for a party, and it saves so much stress on the day of. Just pull them out, sprinkle on the glaze, and bake as directed. Leftovers, if you're lucky enough to have any, keep in an airtight container in the fridge for three days. Reheat them in a 350°F oven for about ten minutes to crisp the bacon back up, microwaving makes them soggy and sad.

Serving Suggestions

These smokies are perfect on their own, but I've also served them alongside a tangy mustard dipping sauce or a little bowl of ranch for people who like extra richness. They're a natural fit for game day spreads, holiday appetizer tables, or even as a fun breakfast side if you're feeling adventurous. I once put them out next to a cheese board and some crackers, and people built little bites with a smokie, a cube of sharp cheddar, and a dab of whole grain mustard.

• Pair them with a cold beer, sparkling cider, or a simple lemonade for a casual vibe.
• Arrange them on a wooden board with fresh herbs tucked around the edges for a prettier presentation.
• Double the batch if you're feeding more than eight people, they disappear faster than you think.

Save

Every time I make these, someone asks for the recipe, and I love how simple it is to share. They're proof that you don't need fancy ingredients or complicated techniques to make people happy, just good bacon, a little sweetness, and a hot oven.

Common Questions

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

Yes, you can assemble them up to 24 hours in advance. Wrap the sausages, arrange on the baking sheet, cover with plastic wrap, and refrigerate. Add the brown sugar glaze just before baking.

→ How do I make the bacon extra crispy?

Ensure the bacon is wrapped tightly and placed seam-side down. Bake at 400°F for the full 35 minutes, then broil for 1-2 minutes at the end while watching closely to prevent burning.

→ What can I serve with bacon-wrapped smokies?

Pair them with dipping sauces like honey mustard, barbecue sauce, or ranch dressing. They also complement cheese platters, vegetable trays, and other finger foods at parties.

→ Can I use regular-size hot dogs instead of cocktail sausages?

Yes, cut regular hot dogs into bite-sized pieces (about 1-inch), wrap each with bacon, and follow the same baking instructions. Cooking time may vary slightly depending on size.

→ How do I store and reheat leftovers?

Store cooled smokies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or until warmed through and bacon re-crisps.

→ Can I make these in an air fryer?

Yes, arrange them in a single layer in the air fryer basket at 375°F for 12-15 minutes, flipping halfway through. Sprinkle with brown sugar glaze during the last 5 minutes of cooking.