Bacon-Wrapped Smokies Appetizer (Printable)

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

# What You'll 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 to create 24 pieces.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Place bacon-wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - In a small bowl, combine brown sugar and cayenne pepper if using.
06 - Sprinkle brown sugar mixture evenly over 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. Optional: broil for 1 to 2 minutes at end for extra crispiness, watching closely.
08 - Cool slightly before serving. Serve warm with toothpicks for easy grabbing.

# Expert Tips:

01 -
  • They require only three main ingredients but taste like you fussed for hours.
  • The sweet and salty contrast is so perfectly balanced that people always ask what the secret is.
  • You can prep them ahead and pop them in the oven right before guests arrive.
  • Even picky eaters and kids reach for seconds without hesitation.
02 -
  • Don't skip lining the pan because the sugar glaze hardens like candy and will stick to bare metal no matter how much you scrub.
  • If your bacon isn't crisping evenly, it might be too thick, so switch to regular-cut slices next time for better results.
  • Let them cool for at least three minutes before serving or the molten sugar can burn tongues, I learned this the hard way at my first party.
03 -
  • Use toothpicks that have been soaked in water for ten minutes if you're worried about them burning under the broiler.
  • Double the batch if you're feeding a crowd because these never last as long as you think they will.
  • If the sugar starts to burn before the bacon crisps, tent the pan loosely with foil and finish baking, then remove the foil for the last few minutes.
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