Brown Sugar Smokies
This Brown Sugar Smokies recipe turns two humble ingredients, little smokies and bacon, into the appetizer everyone reaches for first at any party. A sprinkle of brown sugar does all the heavy lifting here, melting into a sticky, caramelized glaze as the bacon crisps up in the oven.
Equipment
- Rimmed baking sheet
- Parchment paper
- Wire cooling rack that fits inside your baking sheet (optional)
- Sharp knife
- Cutting board
- Wooden toothpicks
Ingredients
- 1 14-ounce package little smokies cocktail sausages
- 1 pound regular-cut bacon not thick-cut
- 1 cup brown sugar packed, light or dark
- wooden toothpicks for securing
- 1/4 teaspoon cayenne pepper or chili powder optional, for a sweet and spicy version
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set a wire cooling rack on top, if using.
- Lay each strip of bacon flat on a cutting board and slice crosswise into three roughly equal pieces.
- Wrap one piece of bacon snugly around each little smokie, overlapping slightly, and secure with a wooden toothpick through the seam.
- Spread brown sugar on a large plate and roll each bacon-wrapped smokie in it, pressing gently so the sugar sticks. Arrange in a single layer on the prepared pan.
- Bake for 25 to 30 minutes, until the bacon is crisp and the brown sugar has melted into a sticky glaze. Check at 20 minutes and rotate the pan if needed.
- Remove from oven and let rest for about 5 minutes, as the glaze will be very hot. Transfer to a serving platter with toothpicks in place and serve warm.
Notes
- Use regular-cut bacon, not thick-cut, since thick bacon will not fully crisp in the time it takes the sausage to heat through.
- Pat the little smokies dry with a paper towel before wrapping to help the bacon stick better.
- Space the smokies out on the pan so they crisp instead of steam.
- Watch the last five minutes closely, since brown sugar can go from caramelized to burnt quickly.
- Line your pan with parchment paper first for much easier cleanup.
- Make ahead: wrap and coat the smokies up to a day ahead, keep covered in the refrigerator, and bake fresh right before serving.
- For a sweet and spicy version, add a quarter teaspoon of cayenne pepper or chipotle powder to the brown sugar.
- Storage: keep leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350 degree Fahrenheit oven for about 10 minutes. Avoid the microwave, which makes the bacon rubbery.
- Freezing: freeze fully cooled smokies in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 350 degree oven for 15 to 20 minutes.
- For air fryer version, cook at 375 degrees Fahrenheit for about 12 to 15 minutes, working in batches so the smokies are not stacked.
Nutrition
Serving: 3piecesCalories: 220kcalCarbohydrates: 12gProtein: 8gFat: 16gSodium: 480mgSugar: 10g
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