Brown Sugar Bacon Little Smokies

Hey there, Simple Bites fam! Are you ready for the easiest, most crowd-pleasing appetizer that will have everyone begging for the recipe? Today, we’re diving into the glorious world of bacon wrapped little smokies. Seriously, these little bites of heaven are a staple at our family gatherings, holiday parties, and even just a cozy night in. They’re sweet, savory, and perfectly crispy – a true triple threat!

I remember the first time I made these for a Super Bowl party; I blinked, and the entire platter was gone. My husband still talks about it! There’s something magical about the combination of juicy mini sausages, smoky bacon, and a caramelized brown sugar glaze that just hits all the right notes. Get ready to impress your guests (or just yourself!) with minimal effort.

Why You Will Love These Bacon Wrapped Little Smokies

If you’re looking for an appetizer that’s guaranteed to be a hit, look no further. These brown sugar bacon little smokies are not just delicious; they’re incredibly simple to prepare, making them perfect for busy hosts. With just three main ingredients and a little oven time, you’ll have a platter of irresistible bites that appeal to everyone, from picky eaters to gourmet enthusiasts. The salty bacon crisps up beautifully, the little smokies stay tender and juicy, and the brown sugar creates a sticky, sweet glaze that’s utterly addictive. They’re the ultimate set-it-and-forget-it party food!

Essential Ingredients

Gathering your ingredients for these delightful little bites is a breeze. You’ll only need a handful of items, most of which you might already have on hand. Quality ingredients make all the difference, so pick your favorites!

• Little Smokies (cocktail sausages): 2 (14-ounce) packages, drained well. Beef or pork varieties both work great.
• Bacon: 1 pound, thin-cut. Regular or low-sodium bacon is best for crisping.
• Light Brown Sugar: 1 cup, packed. This creates the delicious sweet glaze.
• Worcestershire Sauce: 1 tablespoon. Adds a subtle savory depth to the glaze.
• Black Pepper: 1/2 teaspoon, freshly ground. A touch of spice to balance the sweetness.
• Cayenne Pepper (optional): 1/4 teaspoon. For a little kick if you like some heat.
• Wooden Toothpicks: About 60-70. Essential for securing the bacon.

Step-by-Step Cooking Guide

Ready to whip up a batch of these crowd-pleasing appetizers? Follow these straightforward steps, and you’ll have delicious bacon-wrapped little smokies ready to serve in no time. The oven does most of the work!

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with foil for easier cleanup, then place an oven-safe wire rack on top of the foil. This setup allows the bacon to crisp evenly and lets excess grease drip away.
2. Prepare the little smokies: Drain both packages of cocktail sausages thoroughly. Cut each strip of bacon into thirds crosswise. This size is perfect for wrapping snugly around the little smokies, ensuring a good bacon-to-sausage ratio.



3. Wrap each little smokie with a piece of bacon and secure it with a wooden toothpick. Arrange the wrapped smokies in a single layer on the prepared wire rack, making sure they are not touching too much to allow for even cooking and crisping.
4. In a small bowl, whisk together the packed light brown sugar, Worcestershire sauce, black pepper, and optional cayenne pepper until well combined. This mixture will form your sweet and savory glaze.
5. Generously sprinkle the brown sugar mixture evenly over all the bacon-wrapped little smokies on the rack. Don’t be shy – the sugar will melt and caramelize, creating a fantastic glaze.
6. Bake for 30-40 minutes, or until the bacon is crispy and the brown sugar has melted into a bubbly, caramelized glaze. Halfway through baking (around 20 minutes), carefully flip each little smokie to ensure even crisping on all sides.
7. Remove from the oven and let them cool on the rack for a few minutes before serving. This allows the glaze to set slightly and prevents them from being too hot. Serve warm and watch them disappear!

Tips for Success

• Don’t Overcrowd the Pan: For the crispiest bacon, ensure there’s enough space between each little smokie on the wire rack. Overcrowding leads to steaming, not crisping.
• Thin-Cut Bacon is Key: Thicker bacon takes longer to cook and may not get as crispy before the little smokies overcook. Thin-cut bacon is ideal for this recipe.
• Flip for Even Crispness: Flipping the little smokies halfway through baking ensures that both sides of the bacon get beautifully crispy and the brown sugar caramelizes evenly.
• Serve Warm: While still delicious at room temperature, these bacon wrapped little smokies are best enjoyed warm when the bacon is at its crispiest and the glaze is perfectly gooey.
• Add a Spicy Kick: For those who love a little heat, a pinch of red pepper flakes or a dash of hot sauce in the brown sugar mixture can add an exciting twist.

Storage and Reheating

Leftover brown sugar bacon little smokies can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, arrange them on a baking sheet and warm in a 300°F (150°C) oven for about 10-15 minutes, or until heated through and the bacon is crisp again. Avoid reheating in the microwave if you want to maintain the crispy texture of the bacon; it tends to make the bacon chewy. These are best enjoyed fresh, but leftovers are still a tasty snack!

FAQ

Q: Can I prepare these bacon wrapped little smokies ahead of time?
A: Yes, you can wrap the little smokies with bacon and secure them with toothpicks up to 24 hours in advance. Store them covered in the refrigerator until you’re ready to bake. Add the brown sugar mixture just before baking.

Q: What if I don’t have a wire rack?
A: While a wire rack helps with crisping, you can still make them without one. Just bake them directly on a foil-lined baking sheet. Be aware that the bottom might not get as crispy, and you may need to blot off some excess grease during cooking.

Q: Can I use turkey bacon for this recipe?
A: You can, but the results might differ. Turkey bacon tends to be leaner and can dry out more quickly. If using, keep a close eye on them during baking and adjust cooking time as needed to prevent overcooking.

And there you have it – a recipe for brown sugar bacon little smokies that’s bound to be a hit every single time! These simple yet sensational appetizers are a testament to the fact that sometimes, the best flavors come from the simplest combinations. Whether it’s game day, a holiday, or just a craving for something sweet and savory, these little bites deliver. Don’t forget to follow Simple Bites Recipes on Facebook for more delicious ideas and kitchen inspiration! We love hearing from you, so share your creations!

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Brown Sugar Bacon Little Smokies

Sweet, savory, and utterly addictive, these bacon-wrapped little smokies glazed with brown sugar are the ultimate easy party appetizer.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 60 bites

Ingredients

  

• 2 packages (14-ounce) Little Smokies (cocktail sausages) drained
• 1 pound thin-cut bacon cut into thirds
• 1 cup light brown sugar packed
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon cayenne pepper (optional)
• 60-70 wooden toothpicks

Instructions

 

• Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
• Drain little smokies; cut each bacon strip into thirds.
• Wrap each smokie with bacon, secure with a toothpick, and arrange on the wire rack.
• In a small bowl, combine brown sugar, Worcestershire sauce, black pepper, and optional cayenne.
• Generously sprinkle the brown sugar mixture over all the wrapped smokies.
• Bake for 30-40 minutes, flipping halfway, until bacon is crispy and glaze is caramelized.
• Cool slightly on the rack, then serve warm.

Notes

For best results, use thin-cut bacon to ensure it crisps up properly. Don't overcrowd the baking sheet, as this can lead to steaming instead of crisping. These are best served warm but are also delicious at room temperature.

Recipe by Chef Marco