Bacon wrapped smokies are the appetizer that always disappears first at every party. Little smoked sausages wrapped in bacon, coated in a brown sugar glaze, and baked until caramelized and sticky — they’re the perfect combination of sweet, salty, and smoky. They come together with just a few ingredients and minimal prep, making them ideal for game day, potlucks, or holiday gatherings.
Why This Recipe Works
The secret to great bacon wrapped smokies is the brown sugar coating, which melts and caramelizes in the oven, glazing the bacon and creating that irresistible sticky-sweet exterior. Using half-strips of bacon keeps the ratio of bacon to sausage just right, so every bite gets that smoky, crispy bacon flavor without overwhelming the little sausage inside.
Ingredients
- 1 (14-ounce) package little smokies (cocktail sausages), about 36-40 pieces
- 1 lb bacon, regular cut (not thick-cut, so it wraps and cooks more easily)
- ¾ cup packed brown sugar
- 2 tablespoons unsalted butter, melted (optional, for extra glaze)
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon cayenne pepper or chili powder (optional, for a little heat)
Equipment
- A baking sheet
- Parchment paper or aluminum foil
- A wire rack (optional, for crispier bacon)
- Toothpicks
- A small bowl
Instructions
Step 1: Prep the bacon
Cut each bacon strip crosswise into thirds, so you have short pieces just long enough to wrap around one little smokie with a slight overlap. Regular-cut bacon works best here since it’s thin enough to cook through fully by the time the sausage is heated and the sugar has caramelized.
Step 2: Wrap the smokies
Wrap a piece of bacon around each little smokie, slightly overlapping the ends, and secure it with a toothpick. Repeat with the remaining sausages and bacon.
Step 3: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil for easy cleanup — the sugar glaze can get sticky. If you want extra-crispy bacon on all sides, set a wire rack on top of the baking sheet and arrange the wrapped smokies on the rack instead of directly on the pan.
Step 4: Add the brown sugar coating
In a small bowl, mix the brown sugar with garlic powder and cayenne, if using. Arrange the bacon-wrapped smokies on the baking sheet in a single layer, then sprinkle the brown sugar mixture evenly over the top, making sure each piece gets a good coating. If using melted butter, drizzle it lightly over the top as well to help the sugar melt into a glaze.
Step 5: Bake
Bake for 30-35 minutes, until the bacon is cooked through and the sugar has melted into a sticky, caramelized glaze. For extra caramelization, switch the oven to broil for the last 2-3 minutes, watching closely so the sugar doesn’t burn.
Step 6: Cool slightly and serve
Let the smokies rest for about 5 minutes before serving — the caramelized sugar will be very hot straight out of the oven. Transfer to a serving platter and serve warm, with toothpicks still in for easy grabbing.
Tips for the Best Bacon Wrapped Smokies
- Use regular-cut bacon, not thick-cut. Thick bacon takes longer to crisp up and can leave the sausage overcooked by the time it’s done.
- Pat the little smokies dry before wrapping if they’re packed in liquid — this helps the bacon adhere better and the sugar stick more evenly.
- Don’t overcrowd the pan. Give the pieces a little space so the bacon crisps rather than steams.
- Make them ahead: wrap the smokies and refrigerate them (unsugared) up to a day in advance, then add the brown sugar coating right before baking.
- Try a glaze variation by mixing a tablespoon of maple syrup or a dash of soy sauce into the brown sugar for extra depth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for about 10 minutes, or in an air fryer for a few minutes, to bring the bacon back to a crispy texture — microwaving will make it chewy instead of crisp.
Final Thoughts
Bacon wrapped smokies are one of those effortless appetizers that always over-deliver — a handful of ingredients, minimal prep, and a guaranteed crowd-pleaser. Make a double batch if you’re serving a group, because they tend to go fast.
