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

# Steps:

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 - Arrange the bacon-wrapped smokies seam-side down on the prepared baking sheet.
05 - In a small bowl, mix 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 enhanced crispiness, broil for 1 to 2 minutes at the end, watching closely.
08 - Cool slightly before serving. Serve warm with toothpicks for convenient handling.

# Expert Advice:

01 -
  • The bacon gets crispy while the brown sugar melts into a sticky, caramelized glaze that clings to every bite.
  • You can prep them in under 15 minutes, and the oven does all the work while you handle everything else.
  • They disappear at parties faster than you can refill the tray, which means you look like a hero with almost no effort.
02 -
  • Do not use thick-cut bacon, it takes too long to crisp and the sausages will overcook and split before the bacon is done.
  • Line your pan well because the sugar will bubble and stick like glue, and parchment paper peels off cleanly when you are done.
  • If the bacon is not crisping evenly, rotate the pan halfway through baking so everything gets the same heat.
03 -
  • Pat the bacon dry with a paper towel before wrapping to help it crisp faster and more evenly in the oven.
  • Use a meat thermometer to check that the sausages reach 140°F internally if you are worried about doneness, though they usually cook perfectly in the time it takes the bacon to crisp.
  • Sprinkle a little flaky sea salt over the finished smokies for a fancy touch that balances the sweetness and makes the flavors pop.
Go Back