Bacon-Wrapped Smokies (Printer-Friendly)

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

# What You’ll Need:

→ Meats

01 - 24 mini cocktail sausages (12 ounces)
02 - 12 slices bacon (8 ounces), halved crosswise

→ Glaze

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
02 - Cut each bacon slice in half crosswise, creating 24 half-slices total.
03 - Wrap each cocktail sausage with one half-slice of bacon, securing with a wooden toothpick to hold in place.
04 - Place wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - Combine brown sugar and cayenne pepper in a small bowl, mixing thoroughly.
06 - Sprinkle brown sugar mixture evenly over smokies. Drizzle with maple syrup or honey for enhanced caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and glaze is bubbling.
08 - For extra crispiness, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
09 - Cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Advice:

01 -
  • They vanish before you finish plating anything else, which means you did something right.
  • The sweet-salty-smoky combination hits every craving at once without any fancy technique.
  • You can prep them hours ahead and just slide the tray in when people arrive.
  • Even picky eaters and kids grab them by the handful.
02 -
  • If you skip the parchment or foil, the sugar will weld itself to your pan and you'll be soaking it overnight.
  • Cutting the bacon in half really matters because full strips create too much overlap and turn soggy instead of crisp.
  • Don't open the oven door too often or the temperature drops and the bacon won't render properly.
03 -
  • Use a wire rack set inside the baking sheet to let the fat drip away and the bacon crisp up on all sides.
  • If your bacon is extra fatty, pour off some of the rendered fat halfway through baking to prevent greasy pooling.
  • A light dusting of black pepper over the glaze right before baking adds a subtle sharpness that balances the sweetness.
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