Bacon wrapped smokies are the appetizer that empties the platter first at every party I host. Little cocktail sausages are wrapped in strips of bacon, buried in brown sugar and baked until the bacon is crisp and the sugar turns into a sticky, smoky-sweet glaze. They need just three ingredients and a pack of toothpicks.
In this post I cover why the method works, the ingredients, step-by-step instructions, a party prep plan, tips, flavor variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why These Brown Sugar Little Smokies Work
- Regular-cut bacon. Thin bacon wraps snugly and crisps in the same time it takes the sausages to heat through. Thick-cut bacon stays chewy.
- A wire rack. Baking on a rack lets the fat drip away so the bacon crisps on all sides instead of stewing in grease.
- Brown sugar two ways. I toss the wrapped smokies in sugar and sprinkle more on top, so you get a thick, glossy glaze.
- A pinch of heat. A little black pepper and cayenne keep the sweetness from tasting one note.
- Precooked sausages. Little smokies are already fully cooked, so you only need to focus on crisping the bacon.
The result is the perfect party bite: crisp, salty, sweet and smoky, with a juicy snap from the sausage. They are easy to eat standing up, they hold well on a buffet and they can be prepped a day ahead.
Ever since I started using the rack instead of baking them flat in a pan, I have never gone back. The bottoms no longer get soggy, and every piece comes out evenly lacquered.
Ingredients You Will Need
You only need three main ingredients, plus a couple of optional spices for a little kick.
- Little smokies: One 14-ounce package of cocktail sausages, about 45 pieces. Beef, pork or turkey varieties all work.
- Bacon: One pound of regular-cut bacon, about 15 slices, each cut into thirds.
- Brown sugar: Three quarters of a cup of light or dark brown sugar, packed. Dark brown sugar gives a deeper caramel flavor.
- Black pepper: Half a teaspoon, freshly ground.
- Cayenne pepper: A pinch to 1/4 teaspoon, optional.
- Toothpicks: Sturdy wooden toothpicks to hold the bacon in place and make serving easy.
Check the bacon package before you buy. If the slices look very long and thin, cut them into thirds. If they are shorter, halves may work better. You want each strip to wrap around once with a small overlap.
How to Make Bacon Wrapped Smokies
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup and set an oven-safe wire rack on top. Lightly spray the rack with cooking spray.
- Cut the bacon. Stack the bacon slices and cut them crosswise into thirds.
- Wrap the smokies. Wrap one piece of bacon snugly around each sausage, overlapping the ends, and secure it with a toothpick.
- Coat in sugar. Stir the brown sugar, black pepper and cayenne together in a shallow dish. Roll each wrapped smokie in the mixture and press gently so it sticks.
- Arrange on the rack. Place the smokies seam side down in a single layer with a little space between them. Sprinkle any remaining sugar over the top.
- Bake. Bake for 30 to 40 minutes, until the bacon is browned and crisp and the sugar is bubbling and glossy.
- Cool slightly. Let them rest on the rack for 5 minutes so the glaze sets, then transfer to a platter.
Ovens vary, so start checking at 30 minutes. The bacon should look deep golden and firm, not pale or floppy. If you want extra crunch, switch the oven to broil for the last 1 to 2 minutes and watch closely, because melted sugar can scorch quickly.
Be careful when you first take the pan out. The sugar glaze is extremely hot and sticky, so let the smokies rest before anyone grabs one.
Choosing the Best Sausages and Bacon
With only three ingredients, each one matters. A few small choices at the store make a big difference in the finished bites.
- Classic smoked sausages: Pork and beef cocktail sausages are the most traditional and have the best smoky snap.
- All-beef or turkey: Both work well. Turkey versions are a little leaner, so watch that they do not dry out.
- Cheese-filled sausages: These are fun, but the cheese can leak, so wrap them extra snugly.
- Bacon style: Plain or hickory-smoked regular-cut bacon is ideal. Skip maple-flavored bacon, since the brown sugar already brings plenty of sweetness, and avoid thick-cut, which stays chewy.
Buy bacon with a good balance of fat and meat. Very lean strips can dry out, while very fatty strips shrink a lot and leave gaps in the wrap. I look for even, medium-width slices that are easy to cut into neat thirds.
Party Prep Plan
Whether it is a game day, a Friendsgiving on the weekend before Thanksgiving on November 26 or a Christmas Eve open house, here is how I time these for a party.
| When | What to do | Notes |
|---|---|---|
| Up to 1 day ahead | Wrap the smokies, cover and refrigerate | Do not add the sugar yet |
| 1 hour before guests arrive | Roll in brown sugar and arrange on the rack | Preheat the oven |
| 45 minutes before | Bake at 350°F (175°C) | Add a few minutes if cold |
| As guests arrive | Rest 5 minutes and plate | Serve warm |
| During the party | Keep warm in a slow cooker or warm oven | Hold at 140°F (60°C) or above |
If you are making a large batch, bake two sheet pans at once on the upper and lower racks and swap them halfway through so they crisp evenly. Two pans will feed about 20 to 24 guests as part of a larger appetizer spread, and the leftovers, if there are any, reheat beautifully the next morning alongside scrambled eggs.
Tips for the Best Bacon Wrapped Little Smokies
- Wrap snugly. Loose bacon shrinks away and unravels. A firm wrap with a small overlap holds together.
- Place seam side down. It keeps the bacon from unwrapping even if a toothpick slips.
- Do not crowd the pan. Space lets hot air circulate so every piece crisps.
- Line the pan. Melted sugar hardens like candy, and foil saves you a lot of scrubbing.
- Taste for crispness. Cut one in half after 30 minutes. The bacon should be cooked through and crisp.
Rounding out a party spread? Serve these alongside my slow cooker grape jelly meatballs, a warm cheesy bacon ranch dip and a tray of sweet and salty bacon wrapped dates. You will find even more crowd-pleasers in my easy appetizer recipes.
Easy Variations
- Maple: Replace a quarter of the brown sugar with a drizzle of pure maple syrup over the top before baking.
- Sweet heat: Add 1 teaspoon of chili powder and a drizzle of hot honey right after baking.
- Barbecue: Brush with your favorite barbecue sauce for the last 5 minutes of baking.
- Garlic and herb: Skip the sugar and sprinkle with garlic powder and smoked paprika for a savory version.
- Cheesy: Tuck a thin strip of pepper jack next to each sausage before wrapping.
- Air fryer: Cook in a single layer at 350°F (175°C) for 10 to 12 minutes, shaking halfway, in batches.
Keeping them warm for a long party is easy. Transfer the baked smokies to a small slow cooker set to warm, or keep them on a sheet pan in a 200°F (95°C) oven and bring out a fresh plate every half hour. They lose a little crunch in the slow cooker but stay juicy and sticky, and guests never seem to mind.
For a holiday platter, I sometimes make half the batch classic and half with chili powder and hot honey, then label them with little flags so guests can choose.
Common Mistakes and How to Fix Them
These little bites are simple, but a few easy slips can leave you with chewy bacon or a scorched pan. Here is what usually goes wrong and how to fix it.
| Problem | Likely cause | How to fix it |
|---|---|---|
| Chewy, floppy bacon | Thick-cut bacon or underbaked | Use regular-cut bacon and bake until crisp |
| Burnt sugar | Oven too hot or broiled too long | Bake at 350°F and broil only briefly |
| Soggy bottoms | Baked flat in grease | Use a wire rack over a lined sheet |
| Bacon unwraps | Wrapped loosely | Wrap snugly and place seam side down |
| Glaze slides off | Smokies were wet | Pat dry before wrapping and coating |
Make Ahead, Storage and Reheating
Wrap the smokies up to 24 hours ahead, cover tightly and refrigerate. Roll them in the brown sugar mixture just before baking, since sugar draws out moisture and turns syrupy if it sits overnight.
Bacon is raw pork, so always bake it until fully cooked and crisp. Keep cooked appetizers hot at 140°F (60°C) or above on a buffet, or do not leave them out for more than 2 hours. Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. The USDA explains how to handle party leftovers safely.
To reheat, spread the smokies on a lined baking sheet and warm them at 350°F (175°C) for 8 to 10 minutes, until hot and re-crisped, or use the air fryer for 3 to 4 minutes. Avoid the microwave, which makes the bacon chewy.
You can freeze unbaked wrapped smokies, without sugar, on a sheet pan, then transfer them to a freezer bag for up to 2 months. Thaw overnight in the fridge, then coat and bake as directed.
Frequently Asked Questions
Do I need to precook the bacon?
No. Regular-cut bacon cooks through and crisps in the oven in the same time it takes the sausages to heat. Thick-cut bacon may need a quick partial cook first.
Are little smokies already cooked?
Yes, cocktail sausages are fully cooked, so the goal is to crisp the bacon and heat the sausages through.
Can I make bacon wrapped smokies in a slow cooker?
You can keep them warm in a slow cooker, but bake them first. Bacon will not crisp in a slow cooker.
How many should I make per person?
Plan on 4 to 5 per guest when they are one of several appetizers, and more if they are the star of the party.
Can I use turkey bacon?
Yes, but it is leaner and browns faster, so check after 20 minutes and expect a less crispy result.
Ready to party? Here is the full printable bacon wrapped smokies recipe with exact measurements and estimated nutrition.
Bacon Wrapped Smokies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and set a greased wire rack on top.
- Wrap each little smokie snugly with a piece of bacon and secure with a toothpick.
- Mix the brown sugar, black pepper and cayenne in a shallow dish. Roll each wrapped smokie in the mixture.
- Arrange seam side down on the rack in a single layer and sprinkle with any remaining sugar.
- Bake for 30 to 40 minutes, until the bacon is crisp and the sugar is bubbling.
- Cool on the rack for 5 minutes, then serve warm.
Notes
I hope these sweet and smoky bites become your go-to party appetizer this holiday season. If you make them, please leave a comment and a star rating below and tell me which flavor twist you tried. Happy cooking, friends!
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