Bacon-Wrapped Smokies Appetizer (Printable Version)

Mini sausages wrapped in crispy bacon with a sweet, caramelized brown sugar glaze. Perfect party appetizer.

# 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

# How To Make It:

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 half-slices.
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 enhanced caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling.
08 - For additional crispiness, broil for 1 to 2 minutes at the end, monitoring closely to prevent burning.
09 - Cool slightly before serving. Present warm with toothpicks for convenient handling.

# Expert Advice:

01 -
  • They require almost no skill but make you look like you spent hours in the kitchen.
  • The sweet and salty contrast hits every craving at once, and the crispy bacon seals the deal.
  • You can prep them ahead and bake right before guests arrive, so youre not stuck in the kitchen during the fun.
02 -
  • Do not overlap the smokies on the pan or the bacon will steam instead of crisp, and nobody wants rubbery bacon.
  • If the sugar starts to darken too fast, tent the pan loosely with foil and finish baking to avoid a burnt taste.
  • Let them cool for at least three minutes before serving or the molten glaze will stick to the roof of your mouth.
03 -
  • Use a wire rack on top of the baking sheet if you want the bacon to crisp on all sides, though I rarely bother because they turn out great without it.
  • If you are feeding a big crowd, double the recipe and use two pans, rotating them halfway through for even baking.
  • Always taste your sausages before wrapping to make sure they have enough flavor on their own, because some brands are blander than others.
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