These bacon wrapped smokies are way too easy to make to be this good. All you need is four ingredients and a bit of patience to wrap up those sausages.
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Bacon Wrapped Smokies Ingredients
- Bacon: Grab whatever brand you love, whether it’s Oscar Mayer, Smithfield, or your favorite local butcher. Just make sure it’s regular bacon! Not the thick-sliced kind. Go for turkey bacon if you want a light-ish bacon wrapped smokies recipe, but keep in mind it won’t crisp up quite like pork bacon.
- Cocktail Sausages: Hillshire Farms Little Smokies are a classic, but any brand you’re familiar with will work just fine. You can use regular hot dogs cut into thirds!
- Light Brown Sugar: Sweet and a little sticky, this gives us that caramelized goodness.
- Cajun Seasoning: I gotta add some Cajun seasoning to the mix! It’s got a little heat, a whole lotta flavor, and gives these smokies the perfect kick.
How to make Bacon Wrapped Smokies
Wrap the Sausages, Mix the Sugar Coating, and Coat Them
Step 1: Stir together the brown sugar and the Cajun seasoning in a small bowl.
Step 2: Take one sausage and lay it on the short edge of the bacon. Then, roll it completely into the bacon.
Step 3: Roll it into the sugar mixture, covering all the bacon, and place it onto the parchment paper, bacon seam facing down.
Step 4: Repeat with the remaining sausage until they’re all rolled and covered.
Bake and Serve!
Step 5: Place the sausages in the oven and bake, flipping them halfway through and rotating the pans, then continue baking until fully cooked.
Step 6: Remove from the oven once the bacon around the sausages has evenly browned, and let cool. Place on serving platters and serve immediately!
Bacon Wrapped Smokies Recipe
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Equipment
Ingredients
- 1 pound bacon cut into thirds vertically
- 28 ounces cocktail sausages such as Lit’l Smokies
- 2/3 cup light brown sugar
- 2 tablespoons no-salt Cajun seasoning
Instructions
- Preheat your oven to 400°F and place your rack in the top and bottom third position. Line two baking sheets with parchment paper.
- In a small bowl stir together the brown sugar and the Cajun seasoning.
- Take one sausage and lay it on the short edge of the bacon. Roll it completely into the bacon, then roll it into the sugar mixture, covering all the bacon, and place it onto the parchment paper, bacon seam facing down.
- Repeat with the remaining sausage until they’re all rolled and covered.
- Place in the oven and bake for 20 minutes. With tongs, flip the sausages to the other side (the top should be browned). Turn the pans from front to back and rotate the pans from top to bottom and vice versa.
- Continue cooking for an additional 15-20 minutes. When the bacon around the sausages has evenly browned, remove from the oven and let cool for 5 minutes.
- Place on serving platters and serve immediately. You can serve with ranch dressing or barbeque sauce.
Notes
- Keep That Bacon Cold: Boos, the trick to easy wrapping is cold bacon. So grab it straight from the fridge when you’re ready to start.
- Don’t Overdo the Sugar: Too much sugar on the baking sheet is a one-way ticket to burnt bits. Shake off the extra before baking.
- Secure the Wrap: If the bacon starts coming undone when you flip the smokies, add a toothpick after the 20-minute mark to keep it snug and in place.
- Keep ‘Em Warm: If you’re serving these at a party, toss them in a slow cooker on low. They’ll stay warm, juicy and sticky!
How to store & reheat Bacon Wrapped Smokies
Got leftovers? Congrats on your self-control! Pop the smokies into an airtight container and store them in the fridge. To reheat, warm them up in the oven at 350°F until they’re hot and crispy again. You could microwave them in a pinch, but let’s be real: no one wants soggy bacon y’all.How long will Bacon Wrapped Smokies last in the fridge?
They’ll stay good for up to 4 days, but I don’t thing they’re gonna last that long once you remember they’re in there.Can I freeze brown sugar bacon smokies?
Yes boos, you can freeze these! Let them cool completely, then layer them in a freezer-safe container or bag with parchment paper in between to keep them from sticking. They’ll stay delicious for up to 3 months.Nutrition
Serving suggestions
- With Sauces: Serve these bacon wrapped smokies with ranch dressing, Chipotle BBQ sauce, or honey mustard.
- Wings On The Side: Pair them with buffalo wings, honey BBQ wings, or honey garlic jerk chicken wings for a party spread that can’t be beat.
- Sweet Snacks: Balance the savory with something sweet like caramel popcorn, Chicago mix popcorn, or a bowl of cranberry orange chex party mix.
- Fried Snacks: Keep it crispy with mozzarella sticks, fried onion rings, or saltfish fritters. Perfect combo!
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I'll email this recipe to you, so you can come back to it later!
Recipe Variations
- Jalapeño Popper Style: Add a slice of fresh jalapeño on top of each bacon-wrapped smokie, then drizzle with a little maple syrup before baking. Sweet, spicy, and irresistible!
- Pineapple: Pierce each smokie with a toothpick and top it with a small pineapple slice before baking. It adds a sweet and tangy bite that’s SO good.
- Cheesy Twist: Add a small cube of cheese under the bacon wrap for extra melty goodness.
Recipe Tips
- Keep That Bacon Cold: Boos, the trick to easy wrapping is cold bacon. So grab it straight from the fridge when you’re ready to start.
- Don’t Overdo the Sugar: Too much sugar on the baking sheet is a one-way ticket to burnt bits. Shake off the extra before baking.
- Secure the Wrap: If the bacon starts coming undone when you flip the smokies, add a toothpick after the 20-minute mark to keep it snug and in place.
- Keep Them Warm: If you’re serving these at a party, toss them in a slow cooker on low. They’ll stay warm, juicy and sticky!
Recipe Help
Yup! Assemble the smokies the day before, wrap them in bacon, and roll them in the sugar mixture. Place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and pop them in the fridge. When it’s go time, just bake!
Easy fix, boos! Pop the tray under the broiler for about a minute or two.
Sure thing! Preheat your air fryer to 375°F and cook the smokies in batches for about 10-12 minutes, flipping halfway through. They’ll get extra crispy, and cleanup is a breeze!
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