The sizzle of bacon, the sweet aroma of caramelizing brown sugar, and the bite-sized smokies popping out of the oven—honestly, is there anything more tempting when it comes to party appetizers? My first encounter with bacon wrapped brown sugar smokies was at a neighbor’s holiday brunch. I’ll never forget the way those little sausages disappeared in minutes, with everyone sneaking back for seconds (and thirds). Since then, I’ve made them for everything from Sunday brunch to game night. And you know what? They’ve never failed to impress.
This bacon wrapped brown sugar smokies recipe is the definition of comfort food meets finger food. It’s easy enough for a weekday treat, but decadent enough for special occasions. Whether you’re feeding a crowd or just spoiling yourself, these smokies hit that nostalgic sweet-savory spot you didn’t even know you were craving. They’re glorious right out of the oven, glistening with sticky brown sugar and crisp bacon—believe me, you’ll want to snag one before they’re all gone.
As someone who’s made this recipe more times than I care to admit, trust me when I say it’s foolproof. Perfect for busy families, picky eaters, and anyone who loves bacon (so basically, everyone). I’ve tested different bacon thicknesses, tried swapping out sugars, even played with adding a dash of spice—each version delicious in its own way. If you’re searching for a party appetizer that’s easy, crowd-pleasing, and visually stunning for your next Pinterest post, bacon wrapped brown sugar smokies are truly irresistible.
Why You’ll Love This Recipe
- Quick & Easy: These bacon wrapped brown sugar smokies come together in under 15 minutes of hands-on prep. Pop them in the oven, and let the magic happen while you set the table or mingle with guests.
- Simple Ingredients: No fancy shopping lists here. Just bacon, smoky cocktail sausages, and a handful of pantry staples. You probably have everything you need right now.
- Perfect for Any Occasion: Whether it’s brunch, a casual party, a holiday gathering, or a lazy Saturday morning, these little bites fit right in. They’re a hit at potlucks and never fail at tailgate parties.
- Crowd-Pleaser: Kids love them, adults rave about them, and honestly, they’re always the first to vanish from the appetizer tray. My family calls them “disappearing smokies” for a reason.
- Unbelievably Delicious: The combination of crispy bacon, sweet melted brown sugar, and juicy sausage is just… wow. It’s the kind of flavor explosion that makes you close your eyes and savor every bite.
What really sets this bacon wrapped brown sugar smokies recipe apart is the balance of sweet and salty. Wrapping each sausage in bacon isn’t just about looks—it locks in moisture and creates a perfect contrast to the caramelized sugar on top. I always use thick-cut bacon for extra crunch, but you can switch it up based on your preference.
You won’t need any fancy kitchen skills or gadgets. The real secret is in the layering: a generous sprinkle of brown sugar over everything, so you get that sticky glaze on every piece. I’ve tried adding a pinch of cayenne or smoked paprika for a little kick, and it brings a whole new dimension if you’re looking for something extra. Whether you’re a brunch enthusiast or a party host wanting to wow your guests, these smokies deliver every single time.
In short, this isn’t just another bacon appetizer—it’s my go-to, my failsafe, and honestly, the one recipe my friends always beg me to bring. If you want a dish that’s easy, impressive, and 100% addictive, bacon wrapped brown sugar smokies are it!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of these are pantry staples, and you can swap a few things if needed.
- For the Smokies:
- 1 pound (450g) cocktail smoked sausages (also called “Lil’ Smokies” or mini beef/pork sausages)
- For the Wrap:
- 1 pound (450g) bacon, cut into thirds (thick-cut for extra crunch, but any style works)
- For the Coating:
- 1 cup (200g) packed brown sugar (light or dark—dark gives a deeper caramel flavor)
- 1/2 teaspoon ground black pepper (optional, adds a subtle kick)
- 1/4 teaspoon cayenne pepper (optional, for a spicy twist)
- Optional Garnish:
- Chopped fresh parsley (for color)
- Toothpicks (makes serving easier)
Ingredient Tips:
- Look for cocktail sausages with a smoky flavor—these hold up best and taste incredible with bacon.
- If you’re using turkey bacon, watch closely as it cooks (it crisps up faster).
- For a gluten-free option, double-check your smokies—most are, but some brands add fillers.
- I prefer Oscar Mayer or Hillshire Farm for their reliable taste and texture. But any brand you love works just fine.
- If you’re out of brown sugar, mix white sugar with a tablespoon of molasses for a quick substitute.
- Want to cut the sweetness? Use half brown sugar and half grated parmesan for a savory edge.
- Dairy-free? No worries—there’s no dairy in the classic recipe.
In the summer, I sometimes swap out cocktail sausages for mini chicken sausages or even veggie sausages for a lighter version. It’s a super flexible recipe—just keep the bacon and the sugar, and you’re good to go!
Equipment Needed
- Baking Sheet: A rimmed baking sheet is key to catching any sticky sugar drips. If you’ve got a silicone mat, line the sheet for easier cleanup.
- Wire Rack: Optional, but great for crispier bacon. Place it on the baking sheet to let fat drain while baking.
- Toothpicks: For securing the bacon and making these smokies easy to grab (plus, they look cute on a platter).
- Sharp Knife & Cutting Board: For trimming the bacon into thirds. I use my trusty old chef’s knife—nothing fancy.
- Small Bowl: For mixing sugar and spices.
- Measuring Cups/Spoons: Always handy for getting the sugar and pepper just right.
If you don’t have a wire rack, don’t sweat it—the smokies still crisp up beautifully right on the pan. I’ve also used parchment paper instead of a silicone mat; both work for less mess.
Budget tip: You don’t need expensive tools. My favorite baking sheet is over a decade old, and it’s still going strong. Just soak it in warm water after baking to loosen any stuck-on sugar (don’t scrub too hard!).
Preparation Method
- Preheat Oven: Set your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Bacon: Using a sharp knife, slice each bacon strip into thirds. You want pieces long enough to wrap around a smokie without overlapping too much. (Tip: If the bacon’s too cold, it may split—let it sit for a few minutes at room temp.)
- Wrap the Smokies: Take one smokie and wrap a piece of bacon snugly around it. Secure with a toothpick, pushing it through both ends. Repeat for all smokies. (If you’re short on time, skip the toothpicks—they’ll still hold up, just be gentle when turning.)
- Mix the Coating: In a small bowl, combine the brown sugar, black pepper, and cayenne (if using). Stir until evenly mixed.
- Coat the Smokies: Roll each bacon-wrapped sausage in the brown sugar mixture until well coated. Place them seam-side down on the prepared baking sheet. Sprinkle any extra sugar over the top for more caramelization.
- Bake: Place the tray in the middle of the oven. Bake for 35-40 minutes until the bacon is crisp and the sugar is melted and bubbly. If you’re using thick-cut bacon, check at 40 minutes. (Sensory cue: The kitchen will smell sweet and savory, and the smokies should look golden and sticky.)
- Optional Broil: For extra crispiness, switch the oven to broil for 1-2 minutes at the end. Watch closely so the sugar doesn’t burn.
- Cool Slightly: Let the smokies cool for 5 minutes on the tray. The sugar will set, making them easier to pick up.
- Garnish & Serve: Transfer to a platter, sprinkle with fresh parsley if desired, and serve warm. (Warning: The sugar coating is hot straight out of the oven—don’t rush!)
Troubleshooting: If the bacon slips off, try overlapping the ends slightly or using a second toothpick. If the sugar burns, lower the oven temp or cover loosely with foil for the last 10 minutes. Some brands of bacon release more fat—drain the tray halfway through if things look too greasy.
Personal tip: I prep the smokies and coat them in sugar the night before, then bake fresh in the morning. Makes brunch stress-free!
Cooking Tips & Techniques
After a dozen batches of bacon wrapped brown sugar smokies, I’ve picked up a few tricks that really make a difference. Here’s what I wish I’d known the first time:
- Choose the Right Bacon: Thick-cut bacon yields a heartier bite and stays crisp. Thin bacon cooks faster—if you use it, reduce baking time by 5 minutes.
- Don’t Overcrowd: Space the smokies out on the baking sheet. If they touch, the bacon steams instead of crisping.
- Use Toothpicks Wisely: Insert at an angle, so they don’t poke out. If you’re batch-cooking, soak wooden toothpicks in water for 10 minutes (prevents scorching).
- Flip for Even Crisping: About halfway through baking, carefully turn each smokie. This helps caramelize both sides.
- Multi-task Like a Pro: While the smokies bake, whip up a dipping sauce (try honey mustard or chipotle mayo). Makes you look like you spent hours, but it’s just 5 extra minutes.
- Watch the Sugar: Brown sugar burns quickly under the broiler. If you broil, stay close and check every 30 seconds.
I’ve had bacon shrink too much and unwrap—so now I cut it just long enough to cover each sausage, never shorter. Once, I tried stacking smokies on the tray to fit more—big mistake. They baked unevenly and stuck together. Spread them out for best results.
Consistency is key: use the same brand of sausages and bacon if you can. It makes baking times predictable. And don’t forget, the sugar will be hot and sticky right out of the oven—give it a minute before serving so nobody burns their fingers!
Variations & Adaptations
One of the best things about this bacon wrapped brown sugar smokies recipe is how easy it is to riff on. I’ve tried a bunch of tweaks—some intentional, some accidental—and every batch has its charm.
- Spicy Kick: Add 1/2 teaspoon smoked paprika or chili powder to the sugar mix. For heat lovers, a dash of hot sauce in the coating is epic.
- Low Carb: Swap brown sugar for Swerve or monk fruit sweetener. It still caramelizes and keeps things keto-friendly.
- Gluten-Free: Use gluten-free cocktail sausages and double-check your bacon for hidden wheat additives.
- Vegetarian: Try veggie sausages or even strips of marinated tofu wrapped in plant-based bacon. The sweet coating works surprisingly well.
- Seasonal Flair: In autumn, sprinkle a tiny bit of pumpkin pie spice over the sugar for a warm, cozy twist.
For a brunch variation, I sometimes serve these smokies alongside scrambled eggs and roasted potatoes—the sweet-savory combo is perfect. I’ve also tried brushing the bacon with maple syrup instead of sugar for a more breakfast-y vibe. If allergies are a concern, turkey bacon and nitrate-free sausages are good swaps. My personal favorite? Rolling the smokies in brown sugar and a sprinkle of cayenne—sweet, salty, and spicy all in one bite!
Serving & Storage Suggestions
These bacon wrapped brown sugar smokies are best served warm, right off the tray. Arrange them on a platter with toothpicks for easy grabbing. If you’re feeling fancy, sprinkle chopped parsley or chives for a pop of color. Pair with brunch classics like scrambled eggs, fruit salad, or a refreshing mimosa.
For parties, serve alongside dipping sauces—honey mustard, spicy mayo, or even a tangy BBQ. If you’re making them ahead, refrigerate in a covered container for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 8-10 minutes. They’ll crisp right back up! (Microwaving works, but it softens the bacon—so oven is best.)
Planning to freeze? Let smokies cool completely, then freeze in a single layer for 1 hour before transferring to a zip-top bag. Reheat from frozen at 375°F (190°C) for 15-18 minutes. The flavors actually deepen overnight, so leftovers taste even better the next day.
Nutritional Information & Benefits
Here’s a rough estimate per serving (3 smokies):
- Calories: 180
- Fat: 12g
- Protein: 7g
- Carbohydrates: 10g
- Sugar: 7g
Bacon wrapped brown sugar smokies are definitely an indulgence, but they offer a satisfying protein boost from the sausages. Bacon brings healthy fats (in moderation), while brown sugar adds quick energy. If you’re watching carbs or sodium, opt for turkey bacon and low-sodium sausages.
Potential allergens: Pork, beef, or turkey (depending on sausage brand), and some bacon brands contain additives.
From a wellness perspective, I balance these treats with veggie sides and fresh fruit—makes brunch both fun and filling!
Conclusion
If you’re looking for a party appetizer or brunch side that’s easy, crave-worthy, and guaranteed to get people talking, bacon wrapped brown sugar smokies are your answer. They hit that perfect spot between sweet, salty, and savory, and honestly, they’re just fun to make and eat. Customize with your favorite spices, swap in turkey or veggie sausages—this recipe is all about making it your own.
It’s the dish my family asks for again and again, and the one I bring when I want to impress without breaking a sweat. Give it a try, and let your kitchen fill with the irresistible smell of baking bacon and caramelizing sugar. (Trust me, you’ll want to sneak a taste before serving!)
Drop a comment below if you try these, share your creative twists, or pin this recipe for your next brunch or party. Here’s to bacon, brown sugar, and happy, satisfied guests!
Frequently Asked Questions
Can I prepare bacon wrapped brown sugar smokies ahead of time?
Absolutely! You can wrap and sugar-coat the smokies the night before, then bake fresh when you’re ready to serve. They taste just as great reheated.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well. Just keep an eye on it—turkey bacon cooks faster, so check for doneness a few minutes early.
Can I freeze leftover smokies?
You sure can. Cool them completely, freeze in a single layer, then transfer to a bag. Reheat in the oven to bring back crispiness—microwaving makes them a bit soggy.
What dipping sauces go well with these smokies?
Honey mustard, spicy mayo, or even classic BBQ sauce are fantastic pairings. Try a creamy ranch or sriracha dip for extra zing!
How do I keep the bacon from unraveling during baking?
Secure with toothpicks and wrap the bacon tightly. If it’s slipping, overlap the ends slightly or use two toothpicks. Always place seam-side down on the baking sheet for best results.
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Bacon Wrapped Brown Sugar Smokies
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
These irresistible bacon wrapped brown sugar smokies are the ultimate sweet and savory party appetizer. Quick to prepare and always a crowd-pleaser, they feature smoky cocktail sausages wrapped in crispy bacon and caramelized brown sugar.
Ingredients
- 1 pound cocktail smoked sausages (Lil’ Smokies or mini beef/pork sausages)
- 1 pound bacon, cut into thirds (thick-cut preferred)
- 1 cup packed brown sugar (light or dark)
- 1/2 teaspoon ground black pepper (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Chopped fresh parsley (optional, for garnish)
- Toothpicks (for securing and serving)
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- Slice each bacon strip into thirds. Let bacon sit at room temperature for a few minutes if too cold.
- Wrap each smokie with a piece of bacon and secure with a toothpick. Repeat for all smokies.
- In a small bowl, mix brown sugar, black pepper, and cayenne (if using).
- Roll each bacon-wrapped smokie in the brown sugar mixture until well coated. Place seam-side down on the baking sheet. Sprinkle any extra sugar over the top.
- Bake for 35-40 minutes until bacon is crisp and sugar is melted and bubbly. For thick-cut bacon, check at 40 minutes.
- Optional: Broil for 1-2 minutes for extra crispiness, watching closely to prevent burning.
- Let smokies cool for 5 minutes on the tray to set the sugar.
- Transfer to a platter, garnish with fresh parsley if desired, and serve warm.
Notes
For extra crispiness, use thick-cut bacon and broil briefly at the end. Space smokies apart on the baking sheet for even cooking. Prep ahead by wrapping and coating smokies the night before, then bake fresh. For gluten-free or vegetarian options, use appropriate sausages and bacon substitutes. Serve with dipping sauces like honey mustard or spicy mayo for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 smokies per serving
- Calories: 180
- Sugar: 7
- Sodium: 480
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 10
- Protein: 7
Keywords: bacon wrapped smokies, brown sugar smokies, party appetizer, finger food, brunch, easy appetizer, cocktail sausages, bacon recipes
