Bacon-Wrapped Smokies (Printable)

Mini sausages wrapped in crispy bacon with a sweet caramelized 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 enhanced caramelization

# How-To Steps:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
02 - Cut each bacon slice in half crosswise to create 24 half-pieces.
03 - Wrap each cocktail sausage with a half-slice of bacon and secure with a toothpick.
04 - Place bacon-wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - Combine brown sugar and cayenne pepper in a small bowl.
06 - Sprinkle brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for enhanced caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crispy and glaze is bubbling.
08 - For extra crispiness, broil for 1 to 2 minutes at the end, monitoring closely. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • They require only three main ingredients and come together faster than most dips.
  • The sweet and salty contrast makes them impossible to stop eating.
  • Every single person at the party will ask you for the recipe.
  • You can prep them ahead and bake right before guests arrive.
02 -
  • Do not skip lining the pan, the sugar turns into molten lava and will weld itself to bare metal.
  • If your bacon is not crisping fast enough, your oven might run cool, bump the temp up by 25 degrees next time.
  • Let them rest a few minutes before serving or the glaze will slide right off and pool on the plate.
03 -
  • Use a broiler safe pan if you plan to crisp them at the end, and stand right there watching because they go from perfect to burnt in seconds.
  • If the bacon is not sticking to the sausage well, slightly overlap the ends and press gently before inserting the toothpick.
  • For even cooking, space them about half an inch apart on the sheet so hot air can circulate around each piece.
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