Save to Pinterest My neighbor brought these to a block party years ago, and I watched them vanish before the burgers even hit the grill. The smell alone—bacon crisping up with caramelized brown sugar—pulled everyone over to the appetizer table. I asked for the recipe right there, scribbled it on a napkin, and have been making them ever since. They're ridiculously easy, require almost no skill, and deliver the kind of sweet-salty punch that makes people forget they came for dinner. I keep toothpicks in my drawer just for these.
I started doubling the batch after the first time I made them for a family gathering. My brother ate six before I could even set the tray down, and my aunt asked if I had more hidden in the kitchen. There's something about the way the bacon gets crispy on the edges while the sugar melts into a sticky glaze that just works. Now I make them for every potluck, game night, and holiday spread. They've become my signature move, the thing people expect me to bring.
Ingredients
- Mini cocktail sausages: The little smokies are the classic choice, already cooked and perfectly sized for wrapping, just make sure they're good quality because they're the star here.
- Bacon: Regular-cut works best since it wraps neatly and crisps up without burning, and cutting each slice in half gives you just enough to secure around each sausage.
- Brown sugar: This is what creates that glossy, caramelized coating, and don't skimp on it or you'll miss the magic.
- Cayenne pepper: Just a pinch adds a subtle kick that keeps them from being one-note sweet, but you can leave it out if you're feeding kids.
- Maple syrup or honey: Optional, but a drizzle before baking gives you extra glaze and a deeper caramel flavor that's worth the extra step.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment or foil to catch all the drippings. This saves cleanup and prevents sticking.
- Cut the Bacon:
- Slice each bacon strip in half crosswise so you have 24 pieces total. They should be just long enough to wrap around each sausage once.
- Wrap the Smokies:
- Take a half-slice of bacon and wrap it snugly around a sausage, then secure it with a toothpick right through the center. The toothpick holds everything in place and gives guests an easy handle.
- Arrange on the Sheet:
- Lay them seam-side down on the prepared baking sheet, leaving a little space between each one so the bacon crisps evenly. Crowding them steams the bacon instead of crisping it.
- Make the Glaze:
- In a small bowl, mix the brown sugar and cayenne until combined. If you're using maple syrup or honey, have it ready to drizzle.
- Coat with Sugar:
- Sprinkle the brown sugar mixture evenly over all the smokies, making sure each one gets a generous coating. Drizzle with syrup or honey if you want extra caramelization.
- Bake Until Crispy:
- Bake for 30 to 35 minutes, until the bacon is crisp and the sugar is bubbling and golden. If you want them extra crispy, turn on the broiler for 1 to 2 minutes at the end, but watch them closely so they don't burn.
- Cool and Serve:
- Let them cool for a few minutes so the glaze sets slightly and you don't burn your mouth. Serve them warm on a platter with the toothpicks still in.
Save to Pinterest The first time I served these at a New Year's party, someone asked if I catered. I laughed and said it was just bacon, sausages, and sugar, but they didn't believe me until I showed them the recipe. That's the beauty of these—they taste like you worked hard, but you didn't. They've become my go-to whenever I need to impress without stress, and I've never had leftovers.
Make-Ahead and Storage
You can wrap the smokies in bacon, arrange them on the tray, cover with plastic wrap, and refrigerate up to a day ahead. When you're ready, just sprinkle on the sugar and bake. Leftovers (if you somehow have any) can be refrigerated for up to three days and reheated in a 350°F oven for about 10 minutes. The glaze might soften a bit, but they'll still taste great.
Flavor Variations
I've tried a bunch of twists on these over the years. Swap the brown sugar for a mix of barbecue sauce and honey for a tangier glaze, or add a teaspoon of smoked paprika to the sugar for extra depth. You can also use turkey or beef bacon if you want to avoid pork, just know the texture will be a little different. For a spicier version, add more cayenne or toss in some red pepper flakes before baking.
Serving Suggestions
These are perfect for game day spreads, holiday parties, or any time you need finger food that doesn't require plates. I usually set them out on a big platter with the toothpicks still in, maybe with some napkins nearby because the glaze can get sticky. They pair well with a cold beer, a cheese board, or honestly just eaten straight off the tray while standing in the kitchen.
- Serve them alongside buffalo wings or sliders for a full appetizer spread.
- Pair with a tangy mustard or ranch dip if you want to cut the sweetness.
- Keep a backup batch in the oven because the first tray will be gone before you know it.
Save to Pinterest These little bites have been a part of so many good nights, and they never let me down. Make them once, and you'll understand why people keep asking you to bring them again.
Recipe Questions & Answers
- → Can I prepare these ahead of time?
Yes, you can wrap the sausages in bacon and refrigerate them up to 24 hours before baking. Add the brown sugar mixture just before putting them in the oven for best results.
- → How do I make the bacon extra crispy?
After baking, turn on the broiler and cook for 1-2 minutes, watching closely to prevent burning. This caramelizes the glaze and crisps the bacon beautifully.
- → What can I use instead of brown sugar?
You can substitute with maple syrup, honey, or a mix of white sugar and molasses. Each will create a slightly different flavor profile but all caramelize nicely.
- → Can I use regular-sized hot dogs instead?
Yes, cut regular hot dogs into bite-sized pieces before wrapping. You may need to adjust the bacon amount and cooking time slightly for even crisping.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness, or use an air fryer for best results.
- → What dipping sauces pair well with these?
Try honey mustard, barbecue sauce, ranch dressing, or spicy sriracha mayo. The sweet glaze pairs especially well with tangy or spicy dips.