Save My neighbor showed up at our block party with a tray of these, and I watched them disappear in under ten minutes. The smoky smell alone pulled people over before they even saw what was on the platter. I cornered her in the kitchen and got the recipe on a napkin, which I still have tucked in my cookbook. Now I make them every chance I get, and they vanish just as fast.
I brought these to a potluck once and set them down next to a fancy charcuterie board. Within minutes, my plain little tray was empty and the expensive spread sat untouched. A friend joked that I had ruined the curve for everyone else. It became my signature move at gatherings, and now people text me weeks ahead asking if I am bringing the bacon things.
Ingredients
- Mini cocktail sausages: The small ones work best because they cook evenly and stay juicy inside the bacon wrap, look for a quality brand without too many fillers.
- Bacon: Regular cut is perfect, thick cut takes too long to crisp and thin cut can burn before the sugar caramelizes properly.
- Brown sugar: This melts into a sticky glaze that clings to every ridge of bacon, creating those irresistible caramelized edges.
- Cayenne pepper: Just a pinch cuts through the sweetness and keeps them from feeling too candy like, but you can skip it if heat is not your thing.
- Maple syrup or honey: A drizzle before baking adds extra shine and helps the sugar stick, plus it deepens the glaze flavor beautifully.
Instructions
- Prep the oven and sheet:
- Preheat to 400°F and line your baking sheet with parchment or foil to catch all that sticky glaze. Trust me, cleanup will be a breeze.
- Cut the bacon:
- Slice each strip in half crosswise so you have 24 pieces total. They should be just long enough to wrap around each sausage once with a small overlap.
- Wrap and secure:
- Wind a half strip around each sausage and poke a toothpick through to hold it in place. Set them seam side down on the sheet so they stay put while baking.
- Make the glaze:
- Stir together the brown sugar and cayenne in a small bowl until evenly mixed. If you are using maple syrup or honey, have it ready to drizzle.
- Season and glaze:
- Sprinkle the sugar mixture over all the smokies, then drizzle with syrup if using. Do not be shy, that sugar is what makes them addictive.
- Bake until crispy:
- Slide the sheet into the oven and bake for 30 to 35 minutes until the bacon crisps and the glaze bubbles. If you want extra crunch, turn on the broiler for a minute or two at the end but watch them closely.
- Cool and serve:
- Let them sit for a couple minutes so the glaze sets slightly and no one burns their mouth. Serve them warm with toothpicks still in for easy grabbing.
Save The first time I made these for my family, my teenage son ate seven in a row and then asked if I could make a double batch next time. My husband joked that we should just serve these for dinner and skip the main course. It became clear these were not just an appetizer, they were the main event no matter what else was on the table.
How to Prep Ahead
You can wrap all the smokies and arrange them on the baking sheet up to a day in advance, then cover tightly with plastic wrap and refrigerate. When guests are on their way, pull the sheet out, add the sugar and any drizzle, and bake as directed. This trick has saved me more than once when I am juggling multiple dishes and a doorbell that will not stop ringing.
Flavor Variations to Try
Swap the brown sugar for a mix of honey and Dijon mustard for a tangy twist, or toss in a little smoked paprika with the cayenne for deeper flavor. I have also used turkey bacon when cooking for someone who does not eat pork, and while it is not quite as crispy, the glaze still works its magic. One friend adds a splash of bourbon to the sugar mix, and I have to admit it is dangerously good.
Serving and Storage Tips
These are best served warm right out of the oven when the glaze is still glossy and the bacon has that perfect chew. If you have leftovers, and that is a big if, store them in an airtight container in the fridge for up to three days. Reheat in a 350°F oven for about 10 minutes to bring back some of the crispiness, microwaving turns them rubbery.
- Keep a stack of napkins nearby because fingers will get sticky.
- Set out a small bowl for used toothpicks so they do not end up everywhere.
- Double the batch if you are feeding more than eight people, they go faster than you think.
Save These little bites have become my secret weapon for any gathering, and I love how something so simple can make people so happy. Give them a try, and do not be surprised when they become your most requested dish.
Recipe FAQs
- → Can I make bacon-wrapped smokies ahead of time?
Yes, you can assemble the bacon-wrapped smokies up to 24 hours in advance. Wrap them and store covered in the refrigerator, then add the glaze and bake when ready to serve.
- → How do I keep the bacon crispy?
Bake at 400°F and ensure the smokies are arranged seam-side down. For extra crispiness, broil for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
- → What can I substitute for brown sugar?
You can use white sugar, coconut sugar, or maple syrup as alternatives. Each will create a slightly different flavor profile but will still caramelize nicely.
- → Can I use regular-sized hot dogs instead of cocktail sausages?
Yes, cut regular hot dogs into thirds or quarters and wrap each piece with bacon. Adjust cooking time slightly as larger pieces may need a few extra minutes.
- → How do I store leftover bacon-wrapped smokies?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- → Can I make these in an air fryer?
Yes, arrange smokies in a single layer in the air fryer basket at 400°F for 12-15 minutes, flipping halfway through. Add the sugar glaze during the last 3-4 minutes.