Save to Pinterest My neighbor brought these to a backyard cookout on a sweltering July afternoon, and I watched them disappear faster than the ice in our drinks. The smoky-sweet smell drifting from her foil-covered tray had everyone circling like hawks. She laughed and said she'd tripled the batch because her husband warned her they'd vanish in minutes. He was right.
I made my first batch for a football watch party, convinced I'd have leftovers for lunch the next day. By halftime, the tray was empty except for a few toothpicks and sticky brown sugar crumbs. My friend Marc stood by the kitchen counter scraping up the glaze with his finger, completely unashamed. That's when I knew I'd found a keeper recipe.
Ingredients
- Mini cocktail sausages: Look for the kind labeled cocktail smokies or little smokies, they're pre-cooked and just the right size for wrapping, and their slight saltiness balances the sweet glaze beautifully.
- Bacon: Regular-cut bacon works best because it wraps snugly without tearing, and you want something with enough fat to render and crisp up in the oven without drying out.
- Brown sugar: This is what creates that shiny, crackling caramel shell, and dark brown sugar will give you a deeper molasses flavor if you want something a little bolder.
- Cayenne pepper: Just a pinch adds a sneaky warmth that keeps things interesting without making anyone reach for water, but you can skip it entirely if you're serving a crowd with mixed heat tolerance.
- Maple syrup or honey: A drizzle before baking makes the glaze extra glossy and helps it cling to every ridge of bacon, and it also keeps the sugar from burning if your oven runs hot.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment or foil, because that glaze will bubble and stick, and you'll thank yourself later when cleanup takes 30 seconds. Make sure the sheet has a rim to catch any drips.
- Prep the bacon:
- Cut each slice in half crosswise with a sharp knife so you have 24 pieces total. Cold bacon is easier to cut cleanly, so if yours is floppy, pop it in the fridge for a few minutes first.
- Wrap the smokies:
- Take one half-slice of bacon and wrap it around a sausage in a spiral, tucking the end underneath, then secure it with a toothpick straight through the center. The toothpick keeps everything tight while it bakes and gives people a handle for grabbing.
- Arrange on the sheet:
- Place each wrapped smokie seam-side down on your prepared baking sheet, leaving a little space between them so the bacon can crisp on all sides. If they're too crowded, they'll steam instead of caramelize.
- Make the glaze:
- In a small bowl, stir together the brown sugar and cayenne until evenly mixed. If you're adding maple syrup or honey, have it ready to drizzle in the next step.
- Coat with sweetness:
- Sprinkle the brown sugar mixture generously over each smokie, then drizzle with maple syrup or honey if you're using it. Don't worry about being neat, the glaze will melt and spread as it bakes.
- Bake until crispy:
- Slide the sheet into the oven and bake for 30 to 35 minutes, checking around the 25-minute mark to make sure nothing's burning. The bacon should be deeply browned and the glaze bubbling and sticky.
- Optional broil:
- If you want extra crackly edges, switch the oven to broil for 1 to 2 minutes, but stay close and watch through the oven door because sugar can go from perfect to scorched in seconds. Pull them out as soon as the tops look shiny and dark.
- Cool and serve:
- Let the smokies rest on the sheet for a few minutes so the glaze sets slightly and you don't burn your mouth. Serve them warm on a platter with the toothpicks still in for easy grabbing.
Save to Pinterest The best part isn't even the taste, it's watching someone take their first bite and get that look of surprise, like they didn't expect something this simple to be this good. My sister once ate six in a row at Thanksgiving and declared she was skipping dinner. She didn't, but the sentiment stuck with me.
Make Ahead and Storage
You can wrap the smokies up to a day ahead and keep them covered in the fridge, then sprinkle on the glaze and bake them right before your guests arrive. Leftovers reheat beautifully in a 350°F oven for about 10 minutes, though in my experience, leftovers are more theoretical than actual. If you do have extras, store them in an airtight container in the fridge for up to three days, and resist the urge to eat them cold straight from the container at midnight.
Swaps and Variations
Turkey bacon works if you want to avoid pork, but it won't get quite as crispy, so give it an extra few minutes and maybe a quick broil at the end. I've also seen people use beef bacon with great results, and it adds a slightly different savory depth. For a sweeter spin, swap the cayenne for a pinch of cinnamon or smoked paprika, or brush the finished smokies with a little bourbon glaze if you're feeling fancy.
Serving Suggestions
These are perfect alongside other finger foods like cheese and crackers, stuffed mushrooms, or a big bowl of chips and dip. I like to set them out with a small dish of spicy mustard or ranch for dipping, though most people are happy eating them straight off the toothpick. They're especially good at tailgates, holiday gatherings, or any event where you need something that tastes impressive but doesn't require a fork.
- Arrange them on a wooden board with fresh herbs for a rustic look that photographs well.
- Keep a second batch warming in the oven so you can refill the platter without a gap in the action.
- Label them if you're serving a big spread, because people always ask what they are before they try one, and then they stop asking and just keep eating.
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did, and there's no shame in that. Make a double batch, because trust me, you'll wish you had.
Recipe FAQ
- → Can I prepare bacon-wrapped smokies ahead of time?
Yes, you can assemble them up to 24 hours in advance. Wrap the sausages with bacon, secure with toothpicks, and refrigerate covered. Add the brown sugar glaze just before baking for best results.
- → How do I make the bacon extra crispy?
Bake at 400°F for the full 35 minutes, then broil for 1-2 minutes at the end. Watch closely to prevent burning. Using thinner bacon slices also helps achieve crispier results.
- → What can I substitute for brown sugar?
You can use white sugar mixed with a tablespoon of molasses, or try maple sugar for a deeper flavor. Honey or maple syrup alone will create a thinner glaze but still caramelize nicely.
- → Can I use regular-sized hot dogs instead?
Yes, cut regular hot dogs into thirds and use the same wrapping technique. You may need to adjust baking time slightly, adding 5-10 minutes depending on thickness.
- → How should I store leftovers?
Store cooled smokies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness. Microwaving will make the bacon soft.
- → What dipping sauces pair well with these?
Try barbecue sauce, honey mustard, ranch dressing, or spicy sriracha mayo. The sweet glaze pairs especially well with tangy or spicy condiments for flavor contrast.
