Bacon-Wrapped Little Smokies

why make this recipe

Bacon-Wrapped Little Smokies are the ultimate crowd-pleaser — sweet, salty, smoky, and ridiculously easy. They’re perfect for parties, game day, potlucks, or whenever you want a no-fuss appetizer that disappears fast.

introduction

This simple appetizer pairs mini smoked sausages with brown sugar–glazed bacon for a crunchy, caramelized bite. Minimal prep and common pantry ingredients make it a go-to when you need something quick, tasty, and shareable.

how to make Bacon-Wrapped Little Smokies

Start by prepping the bacon and sausages, then assemble and bake until the bacon is crispy and the sugar has caramelized. The process is straightforward and forgiving, which makes it great for cooks of any skill level. Use toothpicks to keep each bundle secure, and watch them in the final minutes so the sugar doesn’t burn.

Ingredients :

• 1 pound bacon
• 1 cup brown sugar, packed
• 1 package little smoked sausages

Directions :

1. Preheat the oven to 375°F (190°C).
2. Cut each slice of bacon in half.
3. Wrap each smoked sausage with a half-slice of bacon and secure with a toothpick if necessary.
4. Place the wrapped sausages in a baking dish.
5. Sprinkle the brown sugar over the wrapped sausages.
6. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the sugar is bubbly.
7. Serve warm and enjoy!

how to serve Bacon-Wrapped Little Smokies

Serve them hot right from the oven on a platter with cocktail napkins and toothpicks for easy grabbing. They pair well with mustard (yellow, Dijon, or spicy brown) or a sweet-and-spicy dipping sauce. For a party, consider arranging them around bowls of dipping sauces or placing them in a slow cooker on “warm” to keep them cozy.

how to store Bacon-Wrapped Little Smokies

Cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through; microwaving can make the bacon soggy. You can also freeze cooked bundles on a baking sheet, then transfer to a freezer bag for up to 2 months — reheat from frozen in a 350°F oven until hot.

tips to make Bacon-Wrapped Little Smokies

• Use slightly thin-cut bacon so it crisps fully in the baking time. Thick-cut may need longer.
• Don’t over-sugar: press the brown sugar lightly so it adheres without creating large clumps that can burn.
• Line the baking dish with foil for easy cleanup and to prevent sticking from the caramelized sugar.
• Rotate the pan once during baking for even browning.
• If toothpicks scorch, soak them briefly in water before using.

variation (if any)

• Sweet & Spicy: Sprinkle a pinch of cayenne or drizzle with sriracha before baking.
• Maple Bacon: Swap brown sugar for maple syrup or use a combination of both for deeper flavor.
• Glazed: Brush with barbecue sauce during the last 5 minutes of baking for a sticky, smoky glaze.
• Cheese-Stuffed: Slice a small slit in the sausage and add a tiny piece of cheddar before wrapping.

FAQ

Q: Can I make these ahead of time?
A: Yes — assemble and refrigerate up to a day before baking. Add a few extra minutes to bake time if chilled.

Q: How do I prevent the sugar from burning?
A: Keep an eye on them toward the end of baking; if the bacon is done but sugar looks overly dark, lower oven temperature slightly and finish for a few more minutes.

Q: Can I use cocktail wieners from a can?
A: Absolutely — substitute canned cocktail sausages and adjust cooking time if needed, though most are similar in size and will work fine.

Conclusion

For a classic party favorite with a sweet-savory punch, check out this alternative spicy take: Bacon-Wrapped Little Smokies (sweet & spicy) – The Chunky Chef. For another reliable version and serving ideas, see Bacon Wrapped Little Smokies Recipe – Amanda’s Cookin’.