Bacon Wrapped Smokies are a simple, crowd-pleasing appetizer with that perfect combo of smoky bacon and juicy mini sausages. I love adding a touch of brown sugar glaze for a sweet-savory twist. Great for game day or casual get-togethers!
Introduction
I first made bacon wrapped smokies years ago for a family gathering, and they quickly became a staple at every party. What I love about this recipe is how the sweet brown sugar glaze caramelizes perfectly on the bacon, giving it a shiny, irresistible finish. Unlike some versions that can be dry or greasy, this one stays juicy inside thanks to a quick pre-bake step for the bacon and careful glazing. Plus, it’s so simple — just wrap, bake, and glaze. The finished smokies have a crispy, crackly bacon exterior with a juicy, flavorful sausage inside. They’re the kind of finger food that disappears fast and always gets compliments. I usually serve them warm right from the oven alongside a tangy dipping sauce or a cold beer. If you’re looking for a no-fuss, crowd-pleasing appetizer that feels homemade and comforting, this is it. I think you’ll find it’s easier than you expect and totally worth making again and again.
What You'll Need
Approximately 24 pieces, serves 6 as appetizer
- 24 mini smoked sausages (cocktail smokies)
- 12 slices bacon, cut in half
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
How To Do It
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. This setup allows the bacon fat to drip away and helps the bacon crisp evenly. Arrange the bacon slices in a single layer on the rack and bake for about 8 minutes until they start to render fat but are still flexible. This pre-bake step is crucial because it prevents the bacon from being undercooked or greasy once wrapped around the smokies. Watch carefully to avoid overcooking, as bacon can go from perfectly tender to brittle quickly.
⏱ Time: 8
✓ Doneness: Bacon should be partially cooked, showing some translucent fat but still pliable.
Step 2
While the bacon is pre-baking, mix the brown sugar, Dijon mustard, and black pepper in a small bowl to make the glaze. The mustard adds a subtle tang that balances the sweetness, and the pepper gives a gentle kick. Stir until smooth and set aside. This glaze will caramelize beautifully during baking, so don’t skip it or add too much sugar to avoid burning.
⏱ Time: 5
✓ Doneness: Glaze should be smooth, thick but pourable, with no lumps.
Step 3
Remove the bacon from the oven and let it cool slightly so it’s easier to handle. Wrap each mini sausage tightly with one half slice of bacon, overlapping slightly to secure. Place the wrapped smokies seam side down on a foil-lined baking sheet. Wrapping tightly ensures the bacon crisps well around the sausage and holds together during cooking. If it’s too loose, bacon may shrink and unravel.
⏱ Time: 10
✓ Doneness: All smokies should be fully wrapped with no exposed sausage.
Step 4
Brush each bacon wrapped smokie generously with the brown sugar glaze. This step is what gives the finished dish that sticky, shiny coating and a sweet-savory flavor. Be sure to coat all sides but don’t drown them; a thin layer is enough. Save a little glaze for a second coat later.
⏱ Time: 5
✓ Doneness: Glaze should cover each smokie evenly and look glossy.
Step 5
Bake the wrapped smokies at 375°F for 15-20 minutes, turning once halfway through to ensure even cooking and browning. The bacon should crisp up nicely and the glaze will caramelize. Keep an eye on them so the sugar doesn’t burn. The smokies inside will heat through and become juicy and flavorful.
⏱ Time: 20
✓ Doneness: Bacon is crispy and browned, glaze is caramelized but not burnt.
Step 6
After 20 minutes, remove the smokies from the oven and brush with the remaining glaze for an extra sticky finish. Return to the oven for 2-3 more minutes. This final glaze layer adds a beautiful shine and amplifies the flavor. Don’t skip this step if you want that irresistible glossy look.
⏱ Time: 3
✓ Doneness: Glaze is glossy and slightly tacky to the touch.
Step 7
Let the bacon wrapped smokies rest for 5 minutes before serving. This resting time allows the glaze to set slightly and the juices inside to redistribute, ensuring each bite is juicy and not too hot. Serve warm with your favorite dipping sauces like barbecue or ranch.
⏱ Time: 5
✓ Doneness: Smokies are warm but not steaming hot, glaze slightly firm.
Step 8
For easy serving, arrange the smokies on a platter with toothpicks for guests to grab. This makes them perfect for parties or casual gatherings. The toothpicks also help keep the bacon wrapped securely when eating.
⏱ Time: 2
✓ Doneness: Each smokie is neatly skewered and ready to serve.
Step 9
Clean up any drippings from the baking sheet promptly to avoid sticky residue buildup. If you want, save any leftover glaze to brush on other meats or roasted veggies for a quick flavor boost. This glaze is versatile and adds a nice sweet-savory note to many dishes.
⏱ Time: 2
✓ Doneness: Baking sheet is wiped clean and glaze stored properly.
Pro Tips
Pre-bake the bacon for best texture before wrapping the smokies.
Pre-baking renders some fat and firms the bacon, so it crisps perfectly without becoming greasy or undercooked when wrapped around the sausages.
Brush on the glaze twice during baking for maximum flavor and shine.
The first coat caramelizes during cooking, and the second added near the end creates a sticky, glossy finish that enhances both taste and appearance.
Use a wire rack on the baking sheet to allow fat to drip away.
Elevating the bacon wrapped smokies helps them crisp evenly on all sides and prevents them from sitting in excess grease, which can make them soggy.
Common Mistakes to Avoid
Wrapping bacon too loosely around the smokies.
Why it happens Many assume bacon will shrink and tighten enough, but if wrapped loosely, it can unravel during baking.
Fix Wrap the bacon tightly with slight overlap and place seam side down on the baking sheet to hold the shape while cooking.
Skipping the pre-bake step for bacon.
Why it happens Some cooks want to save time and wrap raw bacon directly, but this often leads to greasy or undercooked bacon.
Fix Partially pre-bake bacon until it’s flexible but starting to render fat; this ensures crispiness and better texture.
Applying too much glaze and burning it.
Why it happens Overloading with sugary glaze can cause it to burn quickly under high heat.
Fix Apply a thin, even coat of glaze and watch closely during baking; add a second coat near the end instead of all at once.
Variations
Spicy Bacon Wrapped Smokies
Add a pinch of cayenne pepper or drizzle hot sauce into the glaze for a spicy kick. This variation adds warmth and complexity that pairs well with the smoky bacon.
Note: Adjust spice level carefully; too much heat can overpower the sweet glaze balance.
Maple Glazed Bacon Wrapped Smokies
Swap brown sugar for pure maple syrup in the glaze for a richer, deeper sweetness with a hint of woodsy flavor. This adds a cozy twist perfect for fall gatherings.
Note: Maple syrup is thinner than brown sugar glaze, so apply carefully to avoid dripping.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Bacon wrapped smokies can be left out at room temperature for up to 2 hours if covered loosely with foil or a clean towel. Avoid leaving them uncovered to prevent drying out or contamination.
Refrigerator
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness. They may lose some of their fresh texture if served cold.
Freezer
Freeze cooked smokies in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat in a preheated oven at 350°F for 10-15 minutes until warmed through and bacon crisps up again. Avoid microwaving as it can make bacon soggy.
Make Ahead
Wrap the smokies and pre-bake bacon up to 1 day ahead. Store separately in the fridge and assemble with glaze just before baking for best freshness.
FAQ
Can I use turkey bacon instead of pork bacon?
Yes, you can substitute turkey bacon, but it tends to be leaner and less crispy. To improve texture, pre-bake it carefully and watch closely during cooking to avoid drying out.
What if I don’t have Dijon mustard for the glaze?
You can use yellow mustard or skip the mustard entirely, but Dijon adds a nice tang that balances the sweetness. Without it, the glaze will be sweeter and less complex.
Can I make these ahead and freeze them?
Absolutely! Fully cook and cool the smokies, then freeze in an airtight container. Thaw overnight and reheat in the oven to restore crispiness before serving.
How do I prevent the bacon from shrinking too much?
Pre-baking bacon partially helps control shrinkage. Also, wrapping tightly and placing seam side down keeps bacon secure during cooking.
Is it necessary to use a wire rack for baking?
Using a wire rack helps fat drain away and crisps the bacon evenly. If you don’t have one, place the smokies on foil but flip them halfway through baking.
Can I use larger sausages instead of mini smokies?
You can, but larger sausages will require longer cooking and more bacon per piece. The texture and bite will be different, so adjust cooking time accordingly.
What dipping sauces go well with bacon wrapped smokies?
Tangy barbecue sauce, creamy ranch, honey mustard, or even spicy sriracha mayo complement the smoky, sweet flavors nicely.
How do I keep the glaze from burning?
Apply the glaze in thin layers and avoid high oven temperatures above 400°F. Watch closely near the end of baking and remove once caramelized but before it chars.
Final Thoughts
I hope you enjoy making these bacon wrapped smokies as much as my family does. They’re simple, tasty, and perfect for any occasion. Let me know how yours turn out!
