Brown Sugar Bacon Little Smokies are the undisputed champion of party appetizers, a deceptively simple yet utterly addictive treat that disappears from the platter within minutes. This recipe elevates humble cocktail sausages into a gourmet-level bite by wrapping them in a blanket of smoky, salty bacon and encrusting them in a glaze of sweet, caramelized brown sugar. The magic happens in the oven, where the bacon renders and crisps while the brown sugar melts into a sticky, glossy coating that clings to every nook and cranny. The result is a perfect symphony of flavors and textures in a single bite: the juicy, savory sausage, the crisp, salty bacon, and the rich, sweet crunch of the caramelized sugar. They are the ultimate set-it-and-forget-it party food, requiring just three main ingredients and minimal effort for maximum reward.
The genius of this recipe lies in its foolproof method and universal appeal. The act of wrapping each sausage not only makes them look irresistible but also ensures that the flavor of the bacon infuses the smokie throughout the baking process. Coating them in brown sugar by shaking them in a bag is a brilliantly efficient technique that guarantees even coverage without any mess. As they bake, the sugar and bacon drippings mingle to create a deeply flavorful, bubbling glaze in the bottom of the pan. A final optional blast under the broiler adds an extra layer of crispness and caramelization that takes them from great to extraordinary. These little smokies are a guaranteed hit at game day gatherings, holiday parties, potlucks, or any occasion that calls for a crowd-pleasing, finger-licking-good appetizer.
Why You’ll Love This Recipe:
• Irresistible Flavor Combination: The classic sweet and salty duo of brown sugar and bacon is a guaranteed winner.
• Effortless Preparation: With just three main ingredients and easy assembly, this is a stress-free recipe for any host.
• Perfect Party Food: This recipe yields a large quantity of bite-sized appetizers that are easy to eat while mingling.
• Make-Ahead Friendly: You can assemble the wrapped smokies hours in advance and keep them refrigerated until ready to bake.
Ingredients:
- 16 oz package Little Smokies sausages (beef or pork)
- 1 lb thin-cut bacon, each slice cut crosswise into thirds
- ¾ cup brown sugar, packed (light or dark)
- Freshly ground black pepper, to taste
- Toothpicks, for securing
Instructions:
Step 1: Preheat Oven and Prepare Pan
• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a rimmed baking sheet. For effortless cleanup, line the pan with aluminum foil and then lightly grease the foil.
Step 2: Prepare the Smokies
• Drain the Little Smokies from their liquid and pat them completely dry with paper towels. This helps the bacon and sugar adhere better.
• Wrap each sausage with one of the short bacon pieces. Secure the bacon in place by inserting a toothpick through the seam.
Step 3: Coat in Brown Sugar
• Place the packed brown sugar into a large zip-top bag. Add a batch of the bacon-wrapped sausages (about 10-12 at a time), seal the bag, and shake gently until they are evenly coated in the sugar.
Step 4: Assemble and Season
• Arrange the sugar-coated smokies in a single layer in the prepared baking dish, ensuring they are not touching. This allows the heat to circulate evenly, helping the bacon crisp up.
• Generously grind fresh black pepper over the top of each smokie. The pepper adds a subtle, savory spice that beautifully cuts through the sweetness.
Step 5: Bake to Perfection
• Bake for 30-35 minutes, or until the bacon is fully cooked and has reached your desired level of crispness. The brown sugar will be melted, bubbly, and caramelized.
Step 6: Optional Crisping Step
• For extra-crispy bacon, switch the oven to the broil setting for the last 2-3 minutes of cooking. Watch them closely to prevent the sugar from burning. The bacon will crisp up quickly.
Step 7: Serve
• Remove the pan from the oven. Let the smokies cool for just a minute or two before serving—the sugar will be extremely hot. Serve warm directly from the pan or on a serving platter.
Tips:
• Use Thin-Cut Bacon: Thin-cut bacon is essential as it will crisp up properly in the baking time without overcooking the sausage inside.
• Pat Dry: Do not skip patting the sausages dry. Any moisture will prevent the sugar from sticking and create a watery sauce instead of a glaze.
• Space Them Out: Placing the smokies so they aren’t crowded is key to crispy bacon. If they are too close, they will steam instead of bake.
• Broiler Caution: If using the broiler, do not walk away! The high heat can turn the sugar from perfectly caramelized to burnt in seconds.
Storage Options:
• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until warmed through. The microwave will make the bacon soft.
• Make-Ahead: You can wrap the sausages in bacon and store them in an airtight container in the refrigerator for up to 24 hours before coating in sugar and baking. Coat them in sugar just before baking to prevent it from dissolving.
Brown Sugar Bacon Little Smokies are the ultimate easy, addictive, and always-popular appetizer. Their perfect balance of sweet, salty, and smoky flavors makes them a timeless classic that will be requested at every gathering. Enjoy
