Save to Pinterest My neighbor showed up to our block party with a tray of these, and I watched them vanish in under ten minutes. The smell alone had people drifting over before the grill was even lit. I asked for the recipe on the spot, scribbled it on a napkin, and made them the very next weekend. They've been my go-to ever since whenever I need something that actually gets eaten.
I brought these to a potluck once and someone asked if I catered. I didn't correct them right away. The truth is, I had assembled the whole tray during halftime of a basketball game, brown sugar everywhere, bacon unrolling itself on the counter. But they came out of the oven looking like I knew what I was doing, and that's all that mattered.
Ingredients
- Mini cocktail sausages: These little smokies are the soul of the recipe, already seasoned and juicy, so you don't need to fuss with anything.
- Bacon: Go for regular cut, not thick, or it won't crisp up in time and you'll end up with chewy strips instead of snappy ones.
- Brown sugar: This is what turns the whole thing into candy, melting into a glaze that sticks to the bacon and bubbles up around the edges.
- Cayenne pepper: Just a pinch wakes everything up without making it spicy, though you can skip it entirely if you're serving picky eaters.
- Maple syrup or honey: A drizzle before baking adds extra shine and a deeper sweetness that makes the glaze almost lacquered.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment or foil. The foil makes cleanup about thirty seconds instead of thirty minutes.
- Prep the bacon:
- Cut each slice in half crosswise so you have 24 pieces total. If the bacon is cold from the fridge, it's easier to cut and won't stretch as much when you wrap.
- Wrap the smokies:
- Take each little sausage and spiral a half slice of bacon around it, then stick a toothpick through to hold it in place. The seam should face down when you lay them on the sheet.
- Arrange on the pan:
- Line them up seam side down so the bacon doesn't unravel as it cooks. Give them a little space so the heat can crisp all sides.
- Make the glaze:
- Mix the brown sugar and cayenne in a small bowl. If you're adding maple syrup or honey, keep it separate for now.
- Coat with sugar:
- Sprinkle the sugar mixture evenly over each piece, then drizzle on the syrup if you're using it. Don't be shy, this is what makes them addictive.
- Bake until crispy:
- Slide the pan into the oven and bake for 30 to 35 minutes, until the bacon is crisp and the sugar is bubbling and dark. If you want them extra crunchy, hit them with the broiler for a minute or two at the end, but stand there and watch or they'll burn.
- Cool and serve:
- Let them sit for a few minutes so the glaze sets slightly and you don't burn anyone's mouth. Serve them warm with toothpicks still in.
Save to Pinterest The first time I made these for a family gathering, my uncle ate seven in a row and then asked if I had more in the kitchen. I didn't, but I should have doubled the batch. Now I always make extra because they never last, and someone always lingers by the tray hoping for one more.
How to Prep Ahead
You can wrap all the smokies in bacon the night before, arrange them on the baking sheet, cover with plastic wrap, and refrigerate. When you're ready, just pull them out, add the sugar, and bake. They'll take an extra five minutes in the oven if they're still cold, but the flavor stays exactly the same and you save yourself the scramble.
Variations That Actually Work
If you want to skip pork, turkey bacon works fine but won't get quite as crispy, so add a couple minutes to the bake time. Some people swap the brown sugar for a barbecue rub, which makes them smokier and less sweet. I've also seen folks brush them with a mix of Dijon and honey instead of the sugar, and those were gone just as fast.
Serving and Storing
These are best straight from the oven when the glaze is still sticky and the bacon has that fresh crunch. If you have leftovers, which is rare, store them in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about ten minutes to bring back some of the crispness, though they'll never be quite as perfect as the first time.
- Serve them on a platter with extra toothpicks nearby so people can grab and go.
- Pair them with a simple dipping sauce like spicy mustard or ranch if you want, but honestly they don't need it.
- If you're taking them somewhere, keep them warm in a slow cooker on low, but don't leave them there too long or the bacon will get soft.
Save to Pinterest Every time I make these, someone asks for the recipe, and I always tell them the same thing: it's easier than it looks. Just wrap, sprinkle, bake, and try not to eat half the tray before anyone else gets there.
Your Questions Answered
- → Can I make bacon-wrapped smokies ahead of time?
Yes, you can wrap the sausages in bacon and refrigerate them up to 24 hours before baking. Add the brown sugar glaze just before baking for best results.
- → How do I keep the bacon from unraveling while baking?
Secure each bacon wrap with a toothpick and place seam-side down on the baking sheet. The bacon will shrink and tighten as it cooks, creating a secure wrap.
- → What type of bacon works best for wrapping smokies?
Regular-cut bacon is ideal as it's easier to wrap and becomes crispy. Thick-cut bacon may require longer cooking time and can be harder to wrap around small sausages.
- → Can I use full-size hot dogs instead of cocktail sausages?
Yes, cut regular hot dogs into thirds and wrap each piece with a half-slice of bacon. Cooking time may increase slightly to ensure the bacon crisps properly.
- → How do I prevent the brown sugar from burning?
Monitor the smokies during the last 10 minutes of baking. If the sugar darkens too quickly, cover loosely with foil. The sugar should caramelize and bubble, not blacken.
- → What dipping sauces pair well with bacon-wrapped smokies?
Honey mustard, barbecue sauce, ranch dressing, or spicy mayo complement the sweet and savory flavors perfectly. Serve multiple options for variety.