Bacon-Wrapped Smokies Appetizer (Printable)

Mini sausages wrapped in crispy bacon with a sweet, caramelized glaze. Perfect party appetizer.

# What You’ll Need:

→ Meats

01 - 24 mini cocktail sausages (12 oz)
02 - 12 slices bacon (8 oz), cut in half

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper (optional)
05 - 1 tablespoon maple syrup or honey (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Arrange the bacon-wrapped smokies seam-side down on the prepared baking sheet.
05 - In a small bowl, combine brown sugar and cayenne pepper if using.
06 - Sprinkle the brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for extra caramelization if desired.
07 - Bake for 30 to 35 minutes, or until bacon is crisp and the glaze is bubbling. For extra crispiness, broil for 1 to 2 minutes at the end, watching closely.
08 - Cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Suggestions:

01 -
  • It takes barely any prep time but looks like you put in serious effort when you set the tray down.
  • The sweet glaze gets sticky and caramelized in all the right ways, balancing out the salty bacon perfectly.
  • Everyone from kids to adults grabs multiple pieces, making it the ultimate party win.
02 -
  • Don't skip lining the pan, because that caramelized sugar turns into cement if it hits the bare metal.
  • If your bacon isn't crisping up enough, your strips might be too thick or overlapping too much when wrapped.
  • Let them cool for at least five minutes or the glaze will be molten and burn fingers instantly.
03 -
  • Use a wire rack set inside your baking sheet if you want the bacon to crisp up even more evenly on all sides.
  • If the sugar starts to burn before the bacon crisps, tent the pan loosely with foil and continue baking.
  • Double the batch if you're feeding a crowd, because one tray is never enough.
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