Bacon-Wrapped Smokies

My cousin's Super Bowl party changed everything about how I think appetizers should taste. She walked in with a platter of these bacon-wrapped smokies and suddenly the room went quiet. The bacon had turned into this incredible candy coating while the little sausages got all juicy inside. I've made them for every gathering since and watching people's faces light up when they take that first bite never gets old.

Last Christmas Eve, my sister-in-law showed up with grocery bags full of ingredients and announced we were having a wrapping party. The kitchen became this chaotic assembly line with bacon flying everywhere and brown sugar coating the counter. We made triple batches, ate half straight off the cooling rack, and still had enough for the actual party. Now it's not Christmas until someone's hands are sticky with caramelized sugar.

Ingredients

• 24 mini cocktail sausages: These little guys are perfectly portioned for one-bite eating and cook evenly every time
• 12 slices bacon: Regular thickness works best here, thick-cut takes too long to get crispy and thin bacon burns too quickly
• 1/2 cup brown sugar: The molasses in dark brown sugar gives you that deep caramel flavor, but light brown sugar works perfectly fine too
• 1/4 teaspoon cayenne pepper: Just enough warmth to cut through the sweetness without overwhelming anyone who's spice-averse
• 1 tablespoon maple syrup or honey: This optional step creates those gorgeous sticky spots where the sugar caramelizes into something almost like candy

Instructions

Get your oven ready:

Preheat to 400°F and line a rimmed baking sheet with parchment paper or foil, unless you enjoy scrubbing baked-on sugar for hours

Prep the bacon:

Cut each bacon slice in half crosswise so you have 24 pieces that will wrap neatly around each sausage

Wrap them up:

Wind each half-slice of bacon around a cocktail sausage and secure through the overlap with a toothpick, but don't pull it too tight or the bacon will shrink and squeeze the sausage out

Arrange for success:

Place all your little bundles seam-side down on the prepared baking sheet, giving them a bit of breathing room so the hot air can circulate and crisp everything evenly

Mix the magic coating:

Combine the brown sugar and cayenne in a small bowl, breaking up any stubborn clumps with your fingers

Sprinkle and drizzle:

Scatter that sugar mixture generously over all the smokies, then add the maple syrup or honey if you're going for maximum caramelization

Bake to perfection:

Slide them into the oven for 30 to 35 minutes until the bacon's crisp and the glaze is bubbling, then hit them with the broiler for just 1 to 2 minutes while standing guard so they don't burn

The hardest part:

Let them cool for a few minutes because that bubbling sugar will absolutely burn your tongue, then serve them warm while the bacon's still crispy

Pin It

My dad accidentally grabbed two different brands of cocktail sausages once, and we learned the hard way that some contain more water than others. The juicier ones created these incredible little pools of caramelized bacon fat on the baking sheet. Now I always put a paper towel under the cooling rack to catch any drips and save every last drop of that liquid gold.

Making Ahead

You can wrap all the smokies up to a day ahead and store them covered in the refrigerator, then just roll them in the sugar mixture right before baking. The bacon actually firms up a bit after refrigeration, which makes wrapping even easier. I've learned the hard way that adding the sugar too far in advance makes the bacon get weirdly soft and slimy.

Serving Suggestions

These work beautifully as passed appetizers on their own, but I've also served them alongside grainy mustard and picked vegetables for a more substantial spread. The sweet and salty combination pairs surprisingly well with crisp white wines or light beers. For larger events, I'll set up a warming tray so guests can grab them throughout the night while they stay at that perfect temperature.

Batch Cooking

When cooking for a crowd, you can easily double or triple this recipe using multiple baking sheets, but rotate them halfway through cooking so everything browns evenly. I learned that overcrowding a single pan leads to steamed bacon instead of crispy bacon, which is basically a tragedy in edible form.

• Set up an assembly line with separate stations for wrapping, sugaring, and arranging
• Buy extra toothpicks because somehow they always disappear at parties
• Consider making a second batch even if you think you have enough, because the first one will vanish

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These little bundles of joy have saved me more times than I can count when I needed something impressive but didn't want to spend hours in the kitchen. The best part is how they make people feel cared for, like you went to extraordinary trouble just for them, even though we both know how simple they really are.

Your Questions Answered

→ Can I prepare these ahead of time?

Yes, you can assemble the bacon-wrapped smokies the day before and store them in the refrigerator. Sprinkle with the brown sugar mixture just before baking to maintain crispness.

→ What can I use instead of regular bacon?

For a pork-free alternative, you can easily substitute thinly sliced turkey bacon or beef bacon. Ensure it's cut to the appropriate size to wrap neatly around the sausages.

→ How do I get the bacon extra crispy?

After the main baking time, you can broil the smokies for 1-2 minutes. Watch them very closely under the broiler to prevent burning, as the sugar glaze can caramelize quickly.

→ Can I make these spicier?

Absolutely! Increase the amount of cayenne pepper in the brown sugar mixture for more heat, or add a pinch of chili powder or red pepper flakes for an extra kick.

→ What kind of cocktail sausages work best?

Most brands of mini cocktail sausages or 'little smokies' will work well. Choose your preferred flavor, such as beef or pork, keeping any allergen information in mind.

→ How should I serve these at a party?

Serve them warm on a platter with toothpicks for easy handling. They are best enjoyed shortly after baking when the bacon is at its crispiest and the glaze is perfectly warm and sticky.