Bacon-Wrapped Smokies Appetizer (Printable version)

Crispy bacon-wrapped cocktail sausages with sweet caramelized brown sugar glaze. Perfect party appetizer.

# Needed ingredients:

→ Meats

01 - 24 mini cocktail sausages (12 ounces)
02 - 12 slices bacon (8 ounces), halved crosswise

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper, optional for heat
05 - 1 tablespoon maple syrup or honey, optional for enhanced glaze

# 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 pieces.
03 - Wrap each cocktail sausage with one 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 the 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. For extra crispiness, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
08 - Allow to cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Suggestions:

01 -
  • They vanish faster than you can refill the platter, which means youre doing something very right.
  • The sweet and salty combo hits every craving at once without any complicated technique.
  • You can prep them ahead and pop them in the oven when guests arrive, making you look effortlessly put together.
02 -
  • Dont use thick cut bacon or it will stay flabby and chewy no matter how long you bake it.
  • If the sugar starts to smoke or burn around the edges, lower the oven to 375°F and give them a few more minutes instead of cranking up the heat.
03 -
  • Use a silicone brush to dab a little of the pan drippings back over the smokies halfway through baking for an even stickier glaze.
  • If you want them extra crispy, space them out a bit more on the pan so the bacon edges get direct heat all around.
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