Tulo

Bacon Wrapped Smokies Recipe

Thin strips of bacon wrapped around cocktail sausages render their fat quickly, so the bacon crisps up in the time it takes the sausage to just heat through, and a wire rack keeps the rendered fat away from the meat instead of letting it stew in grease. A brown sugar coating melts and caramelizes in the oven's dry heat, turning into a sticky glaze that clings to the crisped bacon.

Prep
15 min
Cook
30 min
Total
45 min
Servings
8

Ingredients

Servings8
  • 1 package (14 oz) little smokies (cocktail sausages)
  • 1 pound (about 16 slices) bacon, thin-cut
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)

Nutrition per serving

Calories
461
Protein
14g
Carbs
9g
Fat
39g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top.
  2. 2Cut each bacon slice crosswise into thirds, each piece should be just long enough to wrap around one sausage with a slight overlap.
  3. 3Wrap each little smokie with a piece of bacon and secure with a toothpick, pushing it through both ends of the bacon so it can't unravel in the oven.
  4. 4Arrange the wrapped smokies on the wire rack with a little space between each one so the bacon crisps on all sides instead of steaming against its neighbors.
  5. 5In a small bowl, mix the brown sugar with the black pepper and cayenne, if using, then sprinkle evenly over the wrapped smokies.
  6. 6Bake for 25 to 30 minutes, until the bacon is browned and the sugar has melted into a glaze.
  7. 7Switch the oven to broil and broil for 1 to 2 minutes, watching closely, until the bacon edges are deeply caramelized and starting to char slightly at the tips.
  8. 8Let rest for 5 minutes before serving, the sugar glaze is molten straight out of the oven and will burn the roof of your mouth if eaten too fast.
How to Bake Bacon in the Oven

Tips & variations

  • Use thin-cut bacon, not thick-cut. Thick bacon needs more time to render and crisp than these small sausages can handle without drying out.
  • Swap the brown sugar for maple syrup or maple sugar for a slightly less candy-sweet glaze.
  • Add a pinch of cayenne or a few dashes of hot sauce to the sugar mixture for a sweet-and-spicy version.
  • For a party-size batch, double everything and use two racks, rotating the pans halfway through baking so both cook evenly.
  • If serving from a slow cooker for a party, bake as directed first, then transfer to the slow cooker on low just to keep warm; the slow cooker alone won't crisp the bacon.

Storage & reheating

Store cooled bacon wrapped smokies in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or in an air fryer at 350°F (175°C) for 4 to 5 minutes, to re-crisp the bacon rather than microwaving, which leaves it soft. Freeze fully cooled, cooked smokies in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 375°F (190°C) oven for about 15 minutes.

Tips from the Tulo kitchen

  • Pat the little smokies dry with a paper towel before wrapping, excess moisture on the sausage keeps the bacon from making good contact and slows crisping.
  • If the bacon isn't crisping by the 25-minute mark, it's usually because the slices were cut too thick, thin-cut bacon is worth seeking out specifically for this recipe.
  • Line the pan with foil even though there's a rack on top, the dripped fat and melted sugar make a sticky mess that's much easier to toss than to scrub.

FAQ

Can I make bacon wrapped smokies ahead of time?

Yes. Wrap the sausages in bacon and secure with toothpicks up to a day ahead, then refrigerate uncovered on the rack and bake straight from the fridge, adding 3 to 5 minutes to the bake time.

Can I cook these in an air fryer instead of the oven?

Yes. Arrange them in a single layer without touching and air fry at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through, then add the sugar mixture is optional since it can burn faster in an air fryer's tighter space.

Why is my bacon still soft after the full bake time?

This is almost always thick-cut bacon, which needs more time to render than the small sausages can tolerate before drying out. Switch to thin-cut, or partially pre-cook thick bacon for 3 to 4 minutes before wrapping.

Do I need to use toothpicks?

Toothpicks keep the bacon from unraveling as it shrinks in the heat. If you're out of them, seam-side down on the rack works in a pinch, but the wrap is more likely to loosen partway through baking.

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