Bacon Wrapped Smokies are the ultimate sweet-and-savory appetizer: smoky little sausages wrapped in crispy bacon, baked until caramelized with brown sugar and butter, and served warm for the kind of bite-sized snack people keep coming back for. They are simple enough for a weeknight craving, but they feel right at home at game day parties, holiday gatherings, potlucks, and family get-togethers.
Just look at those sticky, glossy edges. The bacon gets salty and crisp, the brown sugar melts into the butter, and the little smokies bring that smoky snap in the middle. It is one of those recipes that proves you do not need a long ingredient list to make something memorable.
No one is allowed to eat the recipes I make for Through the Cooking Glass until I am finished photographing them, but my husband and daughter were hovering over me waiting to dig in. Once I gave the go-ahead, I couldn’t stop them. The nickname “crack weenies” fits because this tray disappears fast.
Fun facts about bacon wrapped smokies
- Little smokies are fully cooked smoked sausages, which is why this appetizer comes together quickly in the oven.
- Brown sugar caramelizes as it bakes, giving the bacon those shiny, candied edges.
- Regular-cut bacon usually wraps more neatly and crisps faster than thick-cut bacon.
- The sweet, salty, smoky combination is why these are a staple at tailgates, holiday parties, and potlucks.
Why this recipe works
The magic is in the balance. The smokies are savory, the bacon adds crisp salty flavor, and the brown sugar butter mixture turns into a simple glaze. As the bacon renders, the sugar and butter bubble around each piece and create a sticky coating that clings to every bite. Toothpicks make them easy to grab, but they also help keep the bacon tucked in place while it bakes.
What you need
- Lil Smokies or other cocktail smoked sausages
- Bacon, preferably regular-cut for easy wrapping
- Brown sugar
- Butter
- Toothpicks
- Optional: black pepper, smoked paprika, or a tiny pinch of cayenne for heat
Tips and tricks for the best bacon wrapped smokies
- Keep the bacon cold while you work. Cold bacon is easier to cut, wrap, and secure.
- Cut each bacon strip into thirds so the pieces are just long enough to wrap without too much overlap.
- Place the wrapped smokies in a single layer so the bacon can crisp and the glaze can bubble around each piece.
- Line the pan with foil or parchment for easier cleanup because the sugar glaze gets sticky.
- If you want extra crisp bacon, bake on a wire rack set over a rimmed pan, then spoon some glaze over the top before serving.
- For a sweet-heat version, add cayenne or crushed red pepper to the brown sugar.
Can you make bacon wrapped smokies ahead of time
Yes. You can wrap the smokies in bacon a day ahead and store them covered in the refrigerator. Right before they go in the oven, sprinkle the brown sugar over the top and add the butter so the glaze stays fresh and does not dissolve too early.
If you prepare them and freeze them, add an additional 5-7 minutes to the cooking time and check that the bacon is crisp and the centers are heated through. For best texture, freeze them in a single layer first, then transfer to a freezer bag once firm.
How do you bake Smokies
Bake in a preheated oven at 425°. If you are baking lil smokies by themselves, start with 10 minutes and then check. If you are wrapping them with bacon, like here, bake for 10 minutes, flip them carefully, and return them to the oven for another 10-15 minutes. Watch the sugar near the end because it can go from caramelized to too dark quickly.
Do you prefer yours more done or even crispier than mine? Add another 10-15 minutes to your cook time.
Serving ideas
Serve these straight from the oven while the glaze is glossy and the bacon is crisp. Add a small bowl of ranch, honey mustard, barbecue sauce, or spicy mayo on the side if you like dipping sauces. They also look great on a platter with pickles, cheese cubes, crackers, and fresh vegetables so guests can balance the rich bites with something crunchy and fresh.
Storage tips
Let leftovers cool, then place them in an airtight container in the refrigerator. They are best within 3 days. If you are packing them for a party, keep them warm in a slow cooker on the warm setting after baking, but stir gently once in a while so the glaze does not settle too much on the bottom.
How to reheat bacon wrapped smokies
To reheat, place in a preheated oven at 400° for about 15-17 minutes, then check. If they are not completely heated through, put them back in for another 5-7 minutes. The oven is better than the microwave because it helps bring the bacon back to life instead of making it soft.
Easy variations
- Use peppered bacon for a little bite.
- Swap part of the brown sugar for a drizzle of maple syrup.
- Add smoked paprika for deeper smoky flavor.
- Try turkey bacon if you prefer it, but keep an eye on the texture because it cooks differently.
- Make them extra sticky by spooning pan glaze over the top right before serving.
Looking for appetizer ideas
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Bacon Wrapped Smokies
Equipment
- 9 x 13 Baking dish
Ingredients
- 1 Pkg (12 oz) Lil Smokies My package had 33 lil smokies
- 1 Pkg (1 lb) Bacon, cut in half
- 2 Cups Brown Sugar, packed
- 1/4 Cup Butter
Instructions
- Wrap each smokie with a "half" of bacon slice.
- Place in 9×13 baking dish.
- Melt the butter and mix with 1 cup of brown sugar.
- Pour the butter/brown sugar mixture over the wrapped smokies.
- Cover the dish and put in the fridge for 30 minutes to an hour.
- Preheat the oven 425°.
- Remove the baking dish from the refrigerator. Uncover. Sprinkle the remaining cup of brown sugar on the top.
- Place in the oven and bake for 10 minutes.
- Take out of oven and flip. Put back in for an additional 15 minutes.
- Let sit for about 10 minutes before serving.
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