Introduction

If you need a guaranteed crowd-pleaser that looks fancy but takes almost no effort, these brown sugar bacon-wrapped smokies are the answer. They’re the perfect mix of sweet, smoky, salty, and crispy—mini sausages wrapped in bacon, rolled in brown sugar, and baked until the sugar melts into a glossy, candy-like glaze.

These bites are ideal for game day, holiday parties, family gatherings, potlucks, and snack boards. You can prep them quickly, bake them on one sheet pan, and serve them warm with toothpicks. And while they’re delicious straight from the pan, they’re even better after a few minutes of cooling—the bacon continues to crisp up, and the glaze firms into that irresistible sticky coating.

The technique is simple, but the results taste like you worked a lot harder. The key is using a bacon that crisps well, turning the smokies so they cook evenly, and finishing under the broiler for a final crisp. This guide includes all the little tips to help you avoid greasy drippings, keep the glaze from burning, and make sure every bite is perfectly cooked.

Why You’ll Love This Recipe

• Sweet + salty perfection: brown sugar glaze meets smoky bacon and sausage

• Fast party food: minimal prep, quick bake, huge payoff

• One-pan recipe: easy cleanup with foil lining

• Make-ahead friendly: prep early and bake when guests arrive

Equipment

• Large rimmed baking sheet

• Aluminum foil (for lining)

• Sharp knife or kitchen shears (to cut bacon)

• Toothpicks

• Small bowl (for brown sugar)

• Tongs (for turning and broiling)

• Optional: wire rack (helps bacon crisp and reduces grease)

Ingredients

Main Ingredients

• 1 lb bacon (center-cut works best because it’s less fatty)

• 1 (14 oz) package smoked cocktail sausages (little smokies)

• 1 cup packed brown sugar

Optional Ingredients

• Pinch of cayenne or chili powder (for sweet heat)

• Black pepper (adds bite)

• Maple syrup (a drizzle for extra shine)

• Dipping sauce: honey mustard, spicy mustard, BBQ sauce, or ranch

Instructions

Step 1: Preparation

1. Preheat oven to 350°F (175°C).

2. Line a large rimmed baking sheet with foil for easy cleanup.

3. If you want less grease and crispier bacon, place a wire rack on top of the baking sheet (optional, but helpful).

4. Pat the smokies dry with a paper towel—this helps the sugar stick better and reduces extra moisture.

Step 2: Mixing / Assembling

1. Cut bacon strips crosswise into thirds.

2. Wrap one piece of bacon around each cocktail sausage and secure with a toothpick through the seam.

3. Place brown sugar in a bowl. Roll each bacon-wrapped smokie in brown sugar until coated.

4. Arrange on the prepared baking sheet seam-side down (this helps keep the bacon wrapped tightly while baking).

Step 3: Cooking / Baking

1. Bake for about 30 minutes, turning once halfway through, until the sugar has melted and the bacon looks mostly cooked.

2. If there’s a lot of grease in the pan, carefully spoon off or drain excess drippings (leaving a little is fine).

   • Tip: Too much grease can prevent crisping and make the sugar layer slide off.

Step 4: Resting / Finishing

1. Turn on the broiler. Broil the smokies for 2–3 minutes, turning once halfway through, until the bacon edges are crisp and caramelized.

   • Watch closely—brown sugar can burn fast under the broiler.

2. Transfer to a serving platter. Let sit for 5 minutes—the glaze will firm up and the bacon will continue crisping as it cools slightly.

Tips & Notes

• Tip for best texture: Use center-cut bacon for a better crisp and less grease.

• Tip for flavor enhancement: Add a tiny pinch of cayenne to the brown sugar for a sweet-spicy version.

• Common mistake to avoid: Leaving them under the broiler too long—caramel goes from perfect to burnt quickly.

• Optional substitutions:

  • Bacon: turkey bacon works, but it won’t crisp the same—extend bake time and skip heavy broiling.

  • Sugar: dark brown sugar gives deeper caramel flavor; light brown sugar is milder.

Variations

Ingredient Variations

• Sweet & spicy smokies: Mix 1/4 tsp cayenne into the brown sugar.

• Maple-glazed: Add 1–2 tbsp maple syrup to the brown sugar bowl for extra shine (coat lightly).

• BBQ twist: Brush a little BBQ sauce on during the last 5 minutes of baking (watch for burning).

• Pineapple party bites: Add a small pineapple chunk under the bacon wrap (use thick bacon and secure well).

Dietary Variations

• Gluten-free: Naturally gluten-free (always check sausage ingredients to confirm).

• Dairy-free: Dairy-free as written.

• Lower sugar option: Use 2/3 cup brown sugar and coat lightly (still sweet, less sticky).

Storage & Make-Ahead

• How to store leftovers: Cool completely, then refrigerate in an airtight container.

• Refrigerator duration: Up to 3–4 days.

• Freezer instructions: Freeze cooked smokies in a single layer, then store in a freezer bag up to 1 month. Thaw overnight before reheating.

• Make-ahead prep tips:

  • Wrap bacon around sausages up to 24 hours in advance, cover, and refrigerate.

  • Roll in brown sugar right before baking for the best coating.

Serving Suggestions

• Serve with honey mustard or spicy mustard for balance.

• Add to a party spread with sliders, nachos, and veggie platters.

• Pair with pickles or crunchy veggies to cut the richness.

• Great with sparkling water, soda, or iced tea.

Time Breakdown

• Preparation Time: 15 minutes

• Baking Time: 30 minutes

• Total Time: 35 minutes

• Servings: 12 (about 3 smokies per serving, depending on how many you make)

Nutritional Information (Per Serving)

Approximate values per 3 smokies:

• Calories: 356

• Protein: 9g

• Carbohydrates: 19g

• Fat: 27g

• Sodium: 620mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Any brand of cocktail sausages works, and you can use light or dark brown sugar. For extra flavor, try a pinch of cayenne, black pepper, or a drizzle of maple.

Can I make this recipe ahead of time?

Yes. Assemble the bacon-wrapped smokies a day ahead and refrigerate. Bake just before serving so they’re crisp and glossy.

How do I reheat it properly?

Bake leftovers at 350°F on a foil-lined rimmed baking sheet for 5–7 minutes until hot and slightly crisp again. Avoid microwaving if possible—it softens the bacon.

Can I freeze this recipe?

You can freeze cooked smokies. Thaw in the fridge overnight, then reheat in the oven. The glaze may be slightly less crisp than fresh, but still delicious.

Conclusion

These brown sugar bacon-wrapped smokies are the ultimate easy appetizer: sticky-sweet caramelized glaze, smoky sausage, and crispy bacon all in one bite. They’re fast, fun, and practically guaranteed to vanish from the platter. Make a double batch—you’ll thank yourself.