There’s nothing better for game day tailgating or TV watching than bacon wrapped smokies!
Precooked mini smoked sausages are wrapped in bacon, rolled in brown sugar, and baked or grilled until sizzling crisp! Best of all, this recipe is so easy to make, and always popular! Serve up these succulent treats with some cold brewskis and enjoy!
- Who doesn’t love bacon rolled around a savory hot appie? Lil smokies are always welcome as a take-along snack!
- For easy party prep, smokies can’t be beaten. Make ahead and refrigerate so all you have to do is pop them in the oven or smoker baker grill on the day of the big event.
- Keep them warm in a Crock Pot – and keep them coming, because it won’t be long before they’re gone! And keep convenient packages of smokies in the freezer for last-minute guests or late-night snacks.
- Just three ingredients are all it takes to make delicious bacon-wrapped smokies so what’s not to like?
- Easy to customize! Leave off the sugar for keto dieters if desired.
Ingredients and Variations
Sausages – Little Smokies are a brand of cocktail sausages made with smoked beef and pork that come prepackaged and precooked for maximum convenience. There are plenty of other delicious mini sausage variations such as chicken or turkey. Softer canned Vienna sausages are another option.
Bacon – Use any kind of smoked bacon. Thinly sliced ham or prosciutto will also work, but be sure to reduce the cooking time so they don’t dry out.
Sugar – Brown sugar contains molasses which easily caramelizes, and makes the smokey flavors pop, but white sugar could be used in a pinch. Add some cayenne or taco seasoning for extra spice!
How to Make Little Smokies Wrapped In Bacon
- Roll each sausage in a single layer of bacon and attach with toothpicks.
- Roll in brown sugar and arrange on a baking sheet.
- Oven bake until bacon is crispy.
Serving and Storing
- Serve bacon wrapped little smokies with chips, pita triangles, or buttery Texas toast garlic bread and an array of zesty condiments such as honey mustard, bbq sauce, or sloppy joe sauce, with or without the ground beef.
- If making ahead, store in the refrigerator before baking. To freeze, arrange in a single layer, and then transfer to zip freezer bags or containers when hardened. If baking from frozen, add an additional 5-7 minutes.
- Leftovers will keep in the refrigerator for 3-4 days and will retain quality in the freezer for up to 2 months. Wrap in foil and reheat in the oven until warmed through. Unwrap for a few minutes at the end to re-crisp the bacon, but be careful not to burn.
Bacon Wrapped Smokies
- 1 pound bacon
- 1 pound little smokies
- ½ cup brown sugar
- Preheat oven to 375°F and line a baking tray with foil.
- Cut the bacon into thirds. Wrap a piece of bacon around each little smokie, and secure with a toothpick.
- Roll each wrapped smokie in brown sugar to coat, then place on baking tray in a single layer.
- Bake for 20-25 minutes or until bacon is crisp.
- Refrigerate prepared bacon wrapped smokies on baking tray until ready to bake.
- Freeze on a parchment lined baking sheet in a single layer, then transfer to zippered freezer bags or containers once frozen. Store in frozen state for up to 2 months.
- To bake from frozen, add an additional 5-7 minutes to the bake time.
- Refrigerate leftovers for 3-4 days.
- To reheat leftovers, wrap in foil and reheat in the oven until warm.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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