Little Smokies Wrapped in Bacon
These little smokies wrapped in bacon have been one of my favorite appetizers ever since I was a kid! Smoked sausages wrapped in crispy bacon smothered in sticky brown sugar. An easy recipe for parties!
Little Smokies Wrapped in Bacon Recipe
When my mom first gave me the recipe it was nothing more than a few vague directions on a slip of paper.
There are only three ingredients to these addictive appetizers, but the first time I made them on my own they didn't taste as good as hers always do.
So I went back and asked for her secrets and I'm sharing them with you for the BEST bacon wrapped little smokies with brown sugar ever!
Start with cutting bacon into thirds. If you leave the strips any longer they will never crisp up.
There may be a few pieces of bacon left over. That's ok!
Cook it up and save it to add to an omelet in the morning or use it in another appetizer like Bacon Goat Cheese Log or Jalapeño Cream Cheese Dip.
How to Make Little Smokies with Brown Sugar
Wrap one piece of bacon around one little smokie and place in pan. No need to secure with a toothpick, just place it seam down.
The pan you use makes a big difference. I asked my mom how she did it and she said she uses a glass baking dish, not a foil lined baking sheet.
To clean up after, she fills the pan with hot tap water and lets it sit for a few minutes. The caramelized sugar dissolves away.
After all the sausages have been wrapped in bacon, sprinkle with the brown sugar.
A smaller pan works well for this so the sugar ends up on top of the sausages and not in between cracks and rows.
After adding the sugar, cover and refrigerate for 1-2 hours. They can be cooked right away if you wish, but they come out 10 times better if you wait!
This was my mom's #1 tip. Letting them marinate makes all the difference in flavor.
How long do you cook bacon wrapped smokies?
When ready to bake, remember to uncover the pan. Start checking after 40 minutes. You'll know they're done when the bacon is crispy and the sugar is melted and caramelized.
Little Smokies Wrapped in Bacon
Nothing beats sticky sweet and savory little smokies wrapped in bacon with brown sugar. Make this easy appetizer for your next party!
Ingredients
- 1 pound bacon (not thick sliced)
- 1 package (14 oz) little smoked sausages
- 1 cup brown sugar, packed
Instructions
- Cut the bacon into thirds.
- Tightly wrap one piece of bacon around one little smokie. Place seam down in a glass 13x9 dish. Repeat with remaining little smokies.
- Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.
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Nutrition Information:
Yield: 10 Serving Size: 4 piecesAmount Per Serving: Calories: 297
This yummy recipe first appeared on Amanda's Cookin' as a guest contribution by Kitchen Gidget.
Save the sauce! I made these for an appetizer for Thanksgiving everyone loved them. When the pan was empty there was a good amount of gooey sauce left, I took my steamed carrots and stirred them in the remaining sauce heated up just a bit, best carrots ever a smoky bacon sweet flavor. 2 dishes in one.
OMG that sounds amazing!
@Julie,
Do you add melted butter to the brown sugar before
pouring over the sausages?
We have made these several times and they are always a hit! Thank you!
I have never marinated them before but I have taken them to work the next day in a crockpot. The only issue is the bacon falls off of some of them but they don't stay long.
@Ranel K., put a toothpick in each one to secure before baking. Easier to serve & to eat!
Since you said not to have big cracks between the smokies - Do these stick together in the baking dish?
They do not stick together. They do get sticky though as they cool.
Made them this weekend and they were amazing! The best version I’ve made. I think it was the glass dish and putting them in the fridge for a few hours. Thanks for the tips.
Family favorite but I have never made them. Thanks for the tips, I will be making them this year.
it is my second time making them but I'm wondering if instead of 1hr in the refrigerator I can let them seat over night because won't have time to do it the same day because to much cooking is involved
Yes that should be fine!
I’m hoping to do the same thing. Did this work for you??
I have tried them both ways, marinating for 2 hours and overnight, personally I like overnight better. The sugar caramelized a lot better!
Salve!ricetta interessante ma vorrei sapere che tipo di pancetta dovrei usare e se vanno bene i würstel come salsicce affumicate?grazie
They are little smoked smoked sausages, similar to American hot dog. You can also use a large sausage and cut into slices. Thinly sliced bacon works best, like pancetta.
What do you think if I tried mixing the brown sugar with a tablespoon or two of a flavored bourbon and then spread that out over the sausages and let that marinate and then cook?
Sounds delicious! Let us know how it turns out!
@Heather Dillard, did you use cocktail franks
Will these be ok if I bake them in the disposable aluminum pans?
Yes!
Can I bake ahead of time and reheat??
Should be ok if you reheat in the oven!
I made them the day before my party and they were better than making the same day. So delicious!
Can i make these then throw them in a slow cooker to take to a party? What would you reccomend to transport and keep hot?
If possible I would cook them at the party. If not, after baking cover the dish and wrap with a thick towel (my baking dish came with a thermal carrier for transporting which I love). We usually eat these just slightly warm or room temperature otherwise the hot sugar will burn your tongue!
Can you make them ahead, freeze and reheat?
Hi Shannon, I don't think this would freeze well but if you try it please let us know the results!
I have made a version of this with individual toothpicks and froze them. They came out just as good. I will try this version.
Do you keep it covered while it’s cooking in the oven?
Uncover and bake.
I have been making these for years and every time I take them somewhere people rave about them. They disappear very fast. My recipe says to "marinate" them overnight in the fridge before baking. Yum!!!
The marinating really makes a difference!