Preheat oven to 350°F (175°C).

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

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

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

Cut bacon strips crosswise into thirds.

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

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

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

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

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.

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.

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.