Bacon-Wrapped Smokies Appetizer (Print View)

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

# Components:

→ 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

# Directions:

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 half-slices for wrapping.
03 - Wrap each cocktail sausage with one half-slice of bacon and secure with a toothpick to hold in place.
04 - Place 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, stirring until well combined.
06 - Sprinkle the brown sugar mixture evenly over all smokies. Drizzle with maple syrup or honey if using for enhanced caramelization.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling. For additional crispness, broil for 1 to 2 minutes at the end while monitoring closely.
08 - Allow to cool briefly before serving. Serve warm with toothpicks for convenient handling.

# Expert Advice:

01 -
  • They're legitimately foolproof and come together in about 15 minutes of actual hands-on time.
  • The sweet-smoky-salty balance hits every flavor note your guests are craving without feeling fancy or fussy.
  • You can prep them an hour ahead, then bake when people arrive so they're always warm and perfectly crispy.
02 -
  • If your sausages are frozen, thaw them first or they'll cook unevenly and the bacon won't crisp properly by the time the centers are warm.
  • The toothpick isn't optional—I learned this the hard way when a batch unwrapped mid-bake and turned into a sticky mess.
  • Brown sugar burns faster than you'd expect, so if your oven runs hot, check them at the 25-minute mark to avoid charring.
03 -
  • Pat your bacon slices dry with a paper towel before cutting them so they wrap more neatly without tearing.
  • Arrange the sausages so they're all roughly the same size on the sheet, which helps them finish baking at the same time.
  • If you're doubling the recipe, use two baking sheets instead of crowding one, because proximity affects how evenly the bacon crisps.
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