There is a reason why Brown Sugar Bacon Smokies disappear first at every gathering. They are the ultimate “meat candy.” Simple, addictive, and incredibly rich, this appetizer consists of cocktail sausages wrapped in bacon, smothered in brown sugar, and baked until the sugar caramelizes into a sticky, gooey glaze. The contrast between the smoky, salty bacon and the sweet, molasses-rich sugar creates a flavor explosion that is impossible to resist. Whether it is Super Bowl Sunday, a holiday party, or a casual get-together, these bite-sized treats are the definition of crowd-pleasing comfort food.
Why You’ll Love This Recipe
The “Gooey” Factor
The magic happens in the oven. As the brown sugar melts, it mixes with the rendering bacon fat to create a thick, bubbling syrup that coats every inch of the sausage. This glaze isn’t just sweet; it becomes almost toffee-like, adhering to the crispy bacon edges. It is a messy, sticky, finger-licking experience that guests absolutely love.
Make-Ahead Friendly
Hostess stress is real, but these smokies are here to help. You can assemble the entire tray—wrapping the sausages and topping them with sugar—the night before. Keep them in the fridge, and then just pop them in the oven an hour before guests arrive. They actually taste even better when the flavors have had time to marry overnight.
Ingredients
- 1 lb little smokies (cocktail sausages)
- 1 lb bacon slices (standard cut), cut into thirds
- 3/4 cup brown sugar, packed
- 1/4 tsp cayenne pepper (optional)
- 1 box toothpicks
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with foil.
- Cut bacon slices into thirds. Wrap one piece of bacon around each sausage and secure with a toothpick.
- Place wrapped sausages on the baking sheet. Mix brown sugar and cayenne pepper in a small bowl.
- Sprinkle the sugar mixture generously over the sausages.
- Bake for 40-45 minutes until bacon is crispy and sugar is bubbly. Let cool slightly before serving.
Ingredient Highlights & Substitutions
Essential Ingredients
- Little Smokies: These miniature smoked sausages are the standard. They are precooked and hold up well to the heat.
- Bacon: Use standard cut bacon, not thick cut. Thick cut bacon takes too long to crisp up and can leave you with a gummy texture. You want thin strips that will render down and get crispy.
- Brown Sugar: Light or dark brown sugar works, but dark brown sugar offers a deeper molasses flavor that makes the sauce richer.
- Cayenne Pepper: A pinch of cayenne is the secret ingredient. It provides a subtle heat that cuts through the intense sugar, adding complexity.
Smart Substitutions
- The Meat: If you don’t like pork, you can use beef lil’ smokies and turkey bacon (though turkey bacon won’t get as crispy). You can also use chunks of hot dogs if smokies aren’t available.
- The Sugar: Maple syrup can be used in the glaze, but you still need the granular sugar to create the crust.
- Spiciness: If you want a real kick, add a slice of jalapeño inside the bacon wrap before baking.
- Sauce: Some variations add BBQ sauce or chili sauce to the brown sugar for a tangier, more savory glaze.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil—this is mandatory unless you want to spend hours scrubbing caramelized sugar off your pan. Cut your bacon slices into thirds. Each third should be just enough to wrap around a sausage once with a slight overlap.
Assembly Phase
Wrap a piece of bacon around each cocktail sausage and secure it with a toothpick. Place them on the prepared baking sheet. Pack them in relatively close together; this helps them baste in the sauce as they cook. In a small bowl, mix the brown sugar and cayenne pepper. Sprinkle this mixture generously over the wrapped sausages. Don’t be shy—cover them completely.
Cooking Phase
Bake for 40 to 45 minutes. The bacon should be crispy, and the sugar should be bubbling vigorously. If the sugar looks like it is burning, cover loosely with foil. If the bacon isn’t crisp enough, you can broil for the last 1-2 minutes, but watch them like a hawk as sugar burns in seconds. Let them cool for 5 minutes before serving—the sugar syrup is essentially hot lava straight out of the oven.
Pro Tips for Perfect Results
Technique Secrets
The “Cold Oven” trick (optional): Some cooks swear by starting bacon in a cold oven, but for this recipe, a preheated oven is better to caramelize the sugar. However, the real secret is the drain. After baking, the smokies will be swimming in grease. Immediately transfer them to a serving platter or a slow cooker set to “warm.” Do not let them cool in the grease, or they will become soggy.
Common Mistakes to Avoid
Using thick-cut bacon is the number one error. It will result in flabby, undercooked bacon wraps. Another mistake is forgetting the toothpicks. The bacon shrinks as it cooks and will unravel without being secured. Lastly, do not skip the foil lining on your pan. Baked-on sugar is incredibly difficult to remove.
Serving Ideas & Pairings
Presentation & Plating
These are best served warm. A slow cooker set to the “warm” setting is the best vessel for a party, as it keeps the glaze gooey. If serving on a platter, pile them high and sprinkle with a little chopped parsley or chives for color contrast. Provide a small bowl for the discarded toothpicks.
Pairing Suggestions
These are rich, salty, and sweet, so they need balance. They go great with creamy dips or fresh crudites. If you are putting together a heavy appetizer spread or a “junk food” dinner, these pair surprisingly well with pasta dishes that can act as a main course. Consider serving alongside a hearty Rich Gooey Cheesy Beef Pasta for a truly indulgent, comfort-food-heavy menu.
Frequently Asked Questions
Q1? Can I reheat these?
Yes, they reheat well in the oven or microwave. However, the bacon will lose some crispness in the microwave.
Q2? Why is my sugar not melting?
Ensure the oven is hot enough. Also, the bacon fat needs to render to mix with the sugar. If you use precooked bacon, there won’t be enough fat to create the sauce.
Q3? Can I leave out the cayenne?
Yes, but the result will be very one-note sweet. Even a tiny pinch helps balance the flavor without making it “spicy.”
Nutrition Breakdown
| Nutrient | Amount Per Serving (3 smokies) |
|---|---|
| Calories | 210 kcal |
| Fat | 14g |
| Carbohydrates | 12g |
| Protein | 9g |
| Sugar | 11g |
Conclusion
Brown Sugar Bacon Smokies are the ultimate party currency. They are easy to make, impossible to mess up, and universally loved. The combination of savory smoked sausage, salty crispy bacon, and sweet caramelized glaze creates a “gooey” bite that is pure indulgence. Make a double batch—you will need it.
