If You Ever Need a Crowd-Pleaser…
Okay, let me set the scene. It’s game day (or is it New Year’s Eve? The memories blur together), you suddenly remember guests are due any minute, and you’re in that mild panic where you open and close the fridge three times hoping magic will happen. That’s always when I remember these Bacon Wrapped Little Smokies. My aunt Sheila called them “meat candy” (she wasn’t wrong) and I’ve toted them to every sort of potluck under the sun. They’re sweet, salty, a touch messy, and honestly, the first thing gone from the table. If my husband’s around, I don’t even get the leftovers for breakfast. Ah well.
Why You’ll Love This (Or At Least, Why I Always Do)
I make this when I want something stress-free but still a dead cert for happy guests. My family goes bananas for these because: one, bacon. Two, you can eat them with your hands (way less cleanup). Also, I always struggled to find a good party snack that wasn’t, you know, another bowl of chips. Admittedly, the very first time I tried, I wrapped them so tightly with bacon they looked like meat mummies; still tasted good though!
Here’s What You’ll Need (And Sub Swap Suggestions)
- 1 pack little smokies sausages (about 14 oz, but sometimes I just use whatever sausages are on hand; vegetarian hot dogs in a pinch for my cousin Jan, oddly not bad…)
- 1 pack bacon (Anything works, genuinely. My grandmother always insisted on applewood smoked, but I usually just reach for whatever’s cheapest.)
- 1/2 cup brown sugar (light or dark – or, embarrassingly, that time I used white sugar mixed with a bit of maple syrup and it was actually tasty?)
- Optional: A splash of sriracha or a sprinkle of cayenne if you’re feeling a bit spicy. Totally your call. (Sometimes I use honey instead of brown sugar when I’m trying to pretend this is healthy.)
- Toothpicks (if you don’t have them, I’ve honestly stuck the bacon seam-side-down and just crossed my fingers)
How I Put These Together (With a Slightly Distracted Approach)
- Preheat your oven to 400°F (200°C). Yes, I’ve absolutely forgotten to do this first more than once.
- Using a big knife or kitchen scissors, cut each strip of bacon into thirds. Or just in half if you want extra bacon per bite. No judgment.
- Wrap each little smoky in a bit of bacon. Secure with a toothpick, unless you like to live dangerously and skip them (spoiler: they mostly stay wrapped but sometimes escape).
- Line them up on a baking sheet (foil or parchment is your friend here—trust me, cleaning baked sugar off pans is no joke).
- Sprinkle with brown sugar. I basically do this by the handful, but about half a cup is “official.”
- Bake for 20–25 minutes. Check them at 18 if your oven runs hot. The bacon should look crispy and the sugar bubbly. This is where I usually sneak a taste, even though it’s lava-hot—because, well, how else are you going to know?
Don’t worry if they look a little chaotic at this stage—bacon has a mind of its own. They settle down after a minute.
Notes I’ve Learnt (Sometimes the Hard Way)
- The first time I tried stacking two layers on one sheet, the top ones weren’t as crispy and honestly, soggy bacon snacks make me sad. Stick to a single layer.
- If your brown sugar is clumpy, just smoosh it with your hands. That’s what grandma did, and who am I to argue?
- Actually, I find it works better if you line the pan with foil for super easy cleanup, especially if you’re headed to a friend’s and don’t want to scrub forever.
Stuff I’ve Tried (Some Good… Some, Well…)
- Added a dab of Dijon mustard inside? Pretty nice.
- Tried a smoked Gouda sliver wedged in with the sausage once and… well, the cheese all ran out onto the pan. Live and learn!
- Turkey bacon works, but not quite the same – a bit drier maybe, but okay if you want lighter.
Do You Really Need Fancy Gear?
Honestly, all you need is a baking sheet and some toothpicks (or not). I’ve done this in a roasting pan, just gave everything more elbow room. If you don’t have parchment, old reliable foil’s just fine, but I once just greased the pan well and scraped off the stuck bits later. Not ideal, but hey, life’s messy.
How To Store ‘Em… If You Have Leftovers
Stick any leftovers in a sealed container in the fridge. Good for 3 days (though honestly, in my house it never lasts more than a day—my husband finds them at midnight). I microwaved them to reheat once, but the oven makes them less rubbery, if you care about things like that. I think this tastes even better the next day, but maybe that’s just me.
Here’s How I Serve ‘Em
Pile on a platter, drizzle a bit more brown sugar if you’re feeling extra. We like putting out toothpicks in a mug, grab-and-go style. Sometimes I make a quick honey mustard dip or stick a dish of BBQ sauce nearby—it kinda depends what’s in the fridge. For New Year’s, I once put out those tiny cocktail umbrellas. The kids thought it was hilarious (my brother, less so).
Pro Tips (That Come From… Mistakes)
- I once left them in the oven for “just a sec” too long while multitasking. Blackened bacon, not what you want. Keep an eye, or set a timer (seriously).
- If your bacon is super thick, it won’t get crispy by 25 minutes. Give it a couple extra, but watch like a hawk.
- Don’t pack the pan too tight! They need a little room to get brown (speaking as someone who tried the ‘stuff as many as humanly possible’ approach).
I Get These Questions All The Time—Maybe You’re Wondering Too
- Can I make these ahead?
- Absolutely, you can wrap them the night before, stash in the fridge, then bake right before the party. Or bake a few hours ahead, and crisp under the broiler for a minute to warm up. But don’t step away too long—I’ve learnt they’re sneaky and burn quick under the broiler!
- What if I don’t have brown sugar?
- I’ve used plain sugar plus a squidge of honey or maple syrup. Not identical, but it works in a pinch. Or just leave it off. They’re still darn tasty, if a bit less sticky.
- Is there a vegetarian way to do this?
- Sorta—vegetarian hot dogs and the vegan bacon from Minimalist Baker work okay, texture’s a bit different. The flavor’s surprisingly decent, though (give it a try if you’re curious).
- Can I freeze them?
- Yep, freeze after wrapping but before baking. Thaw and bake when you need them. I actually do this for busy weeks—nothing like pulling out a surprise party tray from the freezer!
If you end up with leftover bacon, might I suggest a classic BLT? Or just make bacon and eggs. When do we stop needing excuses to eat more bacon anyway? For more snacks, I love these cheese ball recipes, especially when I’m playing hostess.
Give these Bacon Wrapped Little Smokies Easy Party Appetizer a spin, and let me know which way you like ‘em best. Or if you finally catch your family member sneaking the last one, as mine always seem to do!
Ingredients
- 1 package (14 oz) little smokies cocktail sausages
- 1 package (12 oz) bacon, sliced in thirds
- 1 cup brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Toothpicks
- Cooking spray
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly coat with cooking spray.
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2Cut the bacon slices into thirds. Wrap each little smoky with a piece of bacon and secure with a toothpick.
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3In a small bowl, mix brown sugar, smoked paprika, black pepper, and garlic powder.
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4Roll each bacon-wrapped little smoky in the brown sugar mixture until well coated.
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5Arrange the wrapped smokies in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the bacon is crisp and the sugar is caramelized.
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6Let cool for a few minutes, then transfer to a serving platter. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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