These bacon wrapped little smokies have been one of my favorite appetizers since I was a kid! Smoked sausages are wrapped in crispy bacon and smothered in sticky brown sugar. A game day or party must-have!
Bacon Wrapped Little Smokies Recipe
When my mom first gave me this recipe it was nothing more than a few vague directions on a slip of paper. There are only three ingredients to these addictive appetizers, but the first time I made them on my own they didn’t taste as good as hers always do. So I went back and asked for her secrets and I’m sharing them with you for the BEST bacon wrapped little smokies with brown sugar ever!
We’ve always been huge bacon fans. That’s apparent from our love of this Bacon Cheeseburger Pasta, so be sure to check that out for dinner!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Bacon Wrapped Lil Smokies
- Wrap one piece of bacon around one little sausage and place in pan. No need to secure with a toothpick, just place it seam down in a 13×9 glass baking dish.
- After all the sausages have been wrapped in bacon, sprinkle with the brown sugar. A smaller dish works well for this so the sugar ends up on top of the sausages and not in between cracks and rows.
- Next, cover and refrigerate for 1-2 hours. They can be cooked right away if you wish, but they come out 10 times better if you wait!
- When ready to bake, remember to uncover the pan. Start checking after 40 minutes. You’ll know they’re done when the bacon is crispy and the sugar is melted and caramelized.
Cooking Tips
- Start with cutting the bacon into thirds. If you leave the strips any longer they will never crisp up. There may be a few pieces of bacon left over.
- You can make this ahead and bake when you are ready!
- As for the pan you use, this makes a big difference. I asked my mom how she did it and she said she uses a glass baking dish, not a foil-lined baking sheet. To clean up after, she fills the pan with hot tap water and lets it sit for a few minutes. The caramelized sugar dissolves away.
- Letting them sit with the brown sugar for 1 to 2 hours in the refrigerator before baking makes all the difference in flavor.
Ingredient Info and Substitution Suggestions
LITTLE SMOKIES – These are the small smoked cocktail sausages sold in a 14 ounce package, usually near the hot dogs. You will see them labeled little smokies, lil smokies, cocktail sausages, cocktail wieners, cocktail weenies, mini hot dogs, or mini smoked sausages depending on the brand and where you shop. In the UK and Australia they are usually called cocktail sausages. Any of them work here. Beef, pork, or the beef and pork blend are all fine, so buy whichever you prefer. One package gives you roughly 40 to 45 sausages.
BACON – Regular sliced bacon only, never thick cut. Thick cut will not crisp in the time it takes the brown sugar to caramelize, and you will end up with chewy bacon and burnt sugar. I cut each strip into thirds, which gives you three wraps per slice. A one pound package covers a 14 ounce package of smokies with a few pieces left over.
BROWN SUGAR – Light or dark both work. Dark brown sugar has more molasses and gives you a deeper, almost caramel flavor. Pack it into the measuring cup. One cup sounds like a lot for three ingredients, but it melts down into the glaze that makes these what they are.
Frequently Asked Questions & Expert Tips
Bake them uncovered at 350°F for 40 to 50 minutes. Start checking at 40 minutes. They are done when the bacon is crisp and the brown sugar has melted and deeply caramelized around each one. Ovens vary quite a bit, so go by how they look rather than the clock.
No. Wrap the bacon tightly and set each one seam side down in the dish. The bacon shrinks as it cooks and holds itself closed, and the caramelized sugar seals everything in place. You can add toothpicks after baking if you want them easier to pick up off a platter, but they are not needed for cooking.
Crack weenies, crack wieners, or crack smokies are all nicknames for this recipe. Little smoked sausages wrapped in bacon, buried in brown sugar, and baked until sticky. The name comes from the fact that nobody can stop eating them. This is that recipe.
Yes, and you should. Wrapping them and letting them sit with the brown sugar in the refrigerator for 1 to 2 hours before baking is what makes them taste so much better than the ones you rush. You can prep them the day before and leave them covered in the refrigerator overnight. Let the pan come to room temperature before it goes into the oven. If you refrigerate overnight the sugar will draw out more moisture and can go syrupy, so keep an eye on them and pull them as soon as the bacon crisps.
Not this recipe. Bacon needs dry heat to crisp, and a slow cooker traps steam, so you end up with soft bacon and a thin sauce instead of a caramelized glaze. Bake them in the oven and use the slow cooker on warm afterward if you need to hold them for a party.
Almost always one of two things. Either the bacon is thick cut, which takes far longer to crisp, or the sugar has pooled in the gaps between the sausages instead of sitting on top of them. Pack the wrapped smokies snugly into the dish so there is nowhere for the sugar to run, and sprinkle from a smaller container so it lands on the sausages rather than between the rows.
Storage and Freezing Information
These are best warm, but they hold up well and stay good for several hours at room temperature on a party platter, so you can set them out and leave them. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them uncovered in a 350°F oven for 8 to 10 minutes, which brings the bacon back to crisp and loosens the glaze. The microwave will heat them through but the bacon goes soft, so use the oven if you have time.
To freeze, cool them completely on a wire rack first, then arrange them in a single layer on a parchment lined baking sheet and flash freeze for 2 hours. Transfer to a freezer bag and freeze for up to 2 months. Reheat from frozen, uncovered, at 350°F for 15 to 20 minutes.
You can also freeze them unbaked. Wrap the smokies in bacon, arrange them in the dish, and freeze before adding the brown sugar. Thaw overnight in the refrigerator, sprinkle with the sugar, let the pan come to room temperature, and bake as directed.
Serving Suggestions
They do not need a dipping sauce. The brown sugar melts into a sticky glaze that coats every sausage, so the sauce is built in, though a little barbecue sauce or grainy honey mustard on the side never goes amiss. These are a game day staple around here, and they earn their spot on the table next to a football party tray loaded with dips and finger food. They go out first at every gathering, so make more than you think you need.
For a holiday appetizer spread, put them alongside sausage balls and deviled eggs so there is something salty, something creamy, and something sweet and sticky. If you want a second bacon recipe on the same table, bacon twists use the same brown sugar and bacon combination in a completely different shape.
They also travel well to a potluck. Bake them in the glass dish, cover it, and bring it as is. If the party is outdoors in the summer, pair them with pinwheel sandwiches and an appetizer veggie pizza so there is something cool on the table too.
Want more great game day appetizers?
- Well, who doesn’t love pizza? Especially in bite-size portions, we all know everything is better in miniature form. These Pepperoni Pizza Puffs are quick, easy & delicious!
- Or for a dip appetizer, this warm Crockpot Crack Dip is a delicious combo of bacon, cheddar, and ranch. It’s only fitting this queso appetizer is called crack dip, it is so addicting!
- Try more bacon appetizers like Bacon Goat Cheese Log or Jalapeño Popper Dip.
- Crispy, crunchy Onion Rings battered and dredged in breadcrumbs and fried to a mouth-watering golden brown in under 25 minutes!
- Another game day favorite is our meatball stuffed biscuits served with marinara for dipping.
Bacon Wrapped Little Smokies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound bacon NOT thick sliced
- 14 oz little smoked sausages 1 package
- 1 cup packed brown sugar
Things You’ll Need
Before You Begin
- We suggest cutting the bacon into thirds because if you leave the strips any longer they will never crisp up. There may be a few pieces of bacon left over. Do not use thick cut, it won’t crisp up.
- You can make this ahead and bake when you are ready!
- Letting them sit with the brown sugar for 1 to 2 hours in the refrigerator before baking makes all the difference in flavor.
- As for the pan you use, this makes a big difference. I asked my mom how she did it and she said she uses a glass baking dish, not a foil-lined baking sheet. To clean up after, she fills the pan with hot tap water and lets it sit for a few minutes. The caramelized sugar dissolves away.
- Use regular sliced bacon, not thick cut. Thick cut will not crisp before the brown sugar caramelizes.
- Pack the wrapped smokies snugly into the dish so the brown sugar sits on top of them rather than running into the gaps.
Instructions
- Cut the bacon into thirds.1 pound bacon
- Tightly wrap one piece of bacon around one little sausage. Place seam down in a glass 13×9 dish. Repeat with remaining little smokies.14 oz little smoked sausages
- Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.1 cup packed brown sugar
- Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.
Expert Tips & FAQs
- No toothpicks needed. Wrap tightly and place seam side down.
- A glass 13×9 dish is essential. A metal baking sheet scorches the sugar before the bacon crisps.
- Make ahead: refrigerate 1 to 2 hours minimum, or overnight. Bring to room temperature before baking.
- Leftovers keep 4 days in the refrigerator. Reheat uncovered at 350°F for 8 to 10 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Nov 25, 2018.
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Louann Bryant says
I made these last Christmas for a family brunch and everyone loved them. I was asked to make them every year for our Christmas brunch! I guess we have a new tradition! Glass dish is a must.
adrie says
Any sauce to go with it
Nancy Booth says
Are they still good if you don’t eat them until a couple of hours after baking them (e.g., cold)?
Amanda Davis says
Yes they should be fine for several hours afterward. You will want to refrigerate leftovers at the end of the day.
Nancy Booth says
Just wanted to let you know I made a large batch (2 bags of smokies) and they were a HUGE hit at our HOA’s “Thirsty Thursday” gathering at the pool. I did run out of regular bacon toward the end so used peppered bacon on about 15 of them, but it wasn’t as good as the regular IMO. The glass casseroles worked perfectly and were an easy cleanup after soaking. Thanks for the recipe.
Drew Humphries says
Has anyone switched the heat over broil for the last 5 minutes of cooking time ? if so has was it ?
Valerie says
I’ve asked this once. I dont know where my comment went. The question was can you use Parchment paper in pan. Will that work or still not same as glass dish?
Amanda Davis says
Hi Valerie. That’s odd, I answered this already and you’re right I don’t see it! I’ll have tech check it out. Meanwhile. we have not tested that with this recipe. One of our readers said:
“I made these for a holiday party and they were a huge hit. Everyone loved them. I baked half in a glass dish and half on a cookie sheet. The glass dish batch was perfect. The cookie sheet batch burned on the bottom before the bacon was done. I’m going to buy another glass dish just for these!”
If you decide to give it a go, we would love to hear your results. In the meantime, I will add this to our testing list. Thanks!
Paula says
What kind of little smokies should I get the chicken/pork or just the beef ones?
Amanda Davis says
Whichever you prefer, either will work!
rene plante says
I keep seeing the word “marinate”. Marinate in what?
Kristen Rittmer says
Hi Rene, you “marinate” in the brown sugar for 1-2 hours in the refrigerator. I will update the post for better wording!
Sue LaPointe says
I made these yesterday for a party and the recipe I used was basically the same as this except it recommended refrigerating them overnight. The brown sugar was quite “syrupy” for lack of a better term and burned as did the bottoms of the smokies while the bacon on the top was still raw. Do you think only chilling them a couple of hours made the difference?
Sandra Pratt says
Do you secure the wrapped bacon with toothpicks before baking?
Amanda Davis says
Hi Sandra! No need to secure with toothpicks :) We had toothpicks in the equipment list in since that’s the easiest way to serve them. However, after your question I believe it was confusing so I took it out. :)
JOANNE TELLER says
I have made these twice and every single little smokie was eaten and loved each time.
Alisa Julian says
Fast, easy and so good! Thank you!
LouieB says
I made these for a holiday party and they were a huge hit. Everyone loved them. I baked half in a glass dish and half on a cookie sheet. The glass dish batch was perfect. The cookie sheet batch burned on the bottom before the bacon was done. I’m going to buy another glass dish just for these!
Danielle says
Made these for a Thanksgiving appetizer and everyone loves them!!
KellyAnne Scott says
Marinating and using the glass pan make such a huge difference!
Pearl says
I’ve made these often but marinate them overnite. And I knock them around every 15 minutes cuz the first time I baked them 40 minutes straight, the brown sugar turned into hard candy, which was not a good thing.
Kristen says
Can I cook them ahead of time reheat em? Or can I prep them and leave em in the fridge overnight?
Amanda Davis says
Prepping and leaving in the fridge overnight would be fine. Bring to room temp before baking.
Lily says
Best recipe ever! It’s so easy and so so so yummy! Thank you!