Bacon-Wrapped Smokies Appetizer (Printable)

Mini cocktail sausages wrapped in crispy bacon with a sweet, caramelized brown sugar glaze.

# What You Need:

→ Meats

01 - 24 mini cocktail sausages (12 oz)
02 - 12 slices bacon (8 oz), cut in half

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper, optional
05 - 1 tablespoon maple syrup or honey, optional

# Directions:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Arrange the bacon-wrapped smokies seam-side down on the prepared baking sheet.
05 - In a small bowl, combine brown sugar and cayenne pepper if using.
06 - Sprinkle the brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for extra caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling. For extra crispiness, broil for 1 to 2 minutes at the end, watching closely.
08 - Cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Suggestions:

01 -
  • They disappear faster than you can replenish the tray, which means everyone actually enjoyed them instead of politely nibbling.
  • The sweet and salty contrast hits that perfect spot where you reach for one more without thinking.
  • You can prep them in the morning and bake them right before guests arrive, so you're not stuck in the kitchen during the fun.
  • Even picky eaters who claim they don't like appetizers will grab two or three of these.
02 -
  • The first time I made these, I forgot to line the pan and spent twenty minutes soaking and scrubbing, so don't skip the parchment or foil.
  • If your bacon isn't crisping up by the end of the bake time, a quick broil works wonders, but stay right there and watch because they can burn in a blink.
  • Let them cool for at least three minutes before serving or someone will burn their mouth on molten sugar and give you a look.
03 -
  • Pat the bacon dry with a paper towel before wrapping if it feels wet, because excess moisture can keep it from crisping up.
  • Use a light hand with the cayenne the first time, because you can always add more heat next time but you can't take it away once it's on there.
  • If you want the glaze extra thick and sticky, toss the baked smokies in a little extra brown sugar right when they come out of the oven while they're still hot.
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