Bacon-Wrapped Smokies Appetizer (Printable Copy)

Mini sausages wrapped in crispy bacon with sweet caramelized brown sugar glaze. Perfect for parties and gatherings.

# What You Need:

→ Meats

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

→ Glaze

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

# How to Make:

01 - Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum 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 wooden toothpick to hold in place.
04 - Place the bacon-wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - In a small bowl, combine brown sugar and cayenne pepper if using heat element.
06 - Sprinkle the brown sugar mixture evenly over all smokies. Drizzle with maple syrup or honey if additional caramelization is desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling. For enhanced crispiness, broil for 1 to 2 minutes at the end, watching carefully to prevent burning.
08 - Cool slightly before serving. Present warm with toothpicks for easy consumption at gatherings.

# Expert Advice:

01 -
  • Only three main ingredients, and you probably already have bacon and brown sugar at home.
  • They bake hands-free while you prep everything else, no flipping or fussing required.
  • The sweet-salty-smoky combo hits every craving at once and keeps people coming back to the tray.
  • Perfect for game days, holiday parties, or any time you need something that looks impressive but takes almost no skill.
02 -
  • Use regular bacon, not thick cut, because thick slices take forever to crisp and can leave the sausage overcooked by the time the bacon is done.
  • Don't skip lining the pan, the sugar caramelizes and sticks like cement, and you'll be scrubbing for days if you bake directly on the sheet.
  • Let them cool for at least three minutes before serving, the glaze is molten hot straight out of the oven and will burn the roof of your mouth.
03 -
  • If your bacon isn't staying wrapped, chill the assembled smokies in the fridge for 15 minutes before baking, the cold firms up the bacon and makes it cling better.
  • For perfectly even caramelization, rotate the pan halfway through baking so the ones in the back get the same heat as the ones in front.
  • Use a silicone basting brush to drizzle any extra glaze from the pan back over the smokies in the last five minutes of baking for an extra glossy finish.
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