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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Tlc says
Is it ok to use an aluminum pan? Taking for potluck at a RV resort and don’t have a glass dish to use
Amanda Formaro says
yes
Terren Sullivan says
Just curious … why do you recommend against thick cut bacon?
Nan says
Will they work without marinating? I’m in a hurry!
Thank you
Amanda Formaro says
Sure, you could do that
Jennifer Webb Callicutt says
I made these for a Christmas Pot luck, my Husband was sad that I had none left to bring back home. Everyone loved these..LOVE
John says
Loved this recipe! It was so easy & tasted great. Letting it sit covered in fridge for 90 minutes allowed the brown sugar to start that wonderful crystallization, and 40 minutes later….WOW.
Grace says
Super easy and delicious recipe. I was worried they would be too sweet but they were perfect! The bacon didn’t get very crispy for me but I actually didn’t mind that at all. Toddler approved as well!
Margaret Roberts says
I swipe the bacon with honey when I make these 😊
mary baron says
WE CALL THEM MEAT CANDY. THEY ARE THE FIRST TO GO AT PARTIES. SOOO GOOD.
Gigi says
In thirds…..length wise or width wise?
Amanda Formaro says
You want the width of the strip of bacon to remain the same. You are dividing the length by three.
Amanda Denny says
Big hit in this house. I’m actually making them tonight for dinner…always side them with baked beans and it’s the perfect pair
Vicki says
Can I back them at home and then put in a crock pot to keep warm at someone else’s home?
Amanda Formaro says
I think that would work!
Bertille Doublet says
Can you reheat those? I’m planning on bringing them for Christmas Eve but the oven is already used with other things? Thanks
Amanda Formaro says
Yes you should be able to. Wrap the pan with foil and heat in a 375 oven.
brushjl says
Probably would cook 1/2 as long , but delicious. Gone in the blink of an eye.
Marcie says
Could you make these low carb using a sugar substitute like monk fruit golden or swerve brown sugar?
Amanda Formaro says
I’m sure you could, I have used Swerve in equal measurements on many recipes :)
Linda says
Am I missing something, I don’t see on here the oven setting to bake them. Is it 350 or 375 or 400?
Amanda Formaro says
Hi Linda! The full instructions are in the printable card at the end of the post. Step 4 says “Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.” Hope that helps!
Rhonda Whaley says
So you serve them cold?
Amanda Formaro says
You can serve them both at room temperature or warm. We recommend putting them on a platter and serving right after they come out of the oven :)
Katrina Crain says
Perfect every time! No need for toothpicks! So easy!
Debbie says
I’ve been making these for years but after covering with the brown sugar I cover them & refrigerate them overnight. They are always a hit & go fast. So yummy!!
Carla Kamp says
So good and easy. Granddaughters loved these. Will definitely be made again.
Amanda Formaro says
So glad you liked them, thank you!
Al McNic says
Can these be prepared & stored the night before?
Cooked the next day?
Amanda Formaro says
I don’t see why not!
Debbie says
I’ve been making these for years & always refrigerate overnight & bake them the next day before serving. They are always the first appetizer to disappear!
Missy says
Will this work with turkey bacon?
Amanda Formaro says
We haven’t tried it with turkey bacon, but I think it should be ok. Please let us know how it turns out!