Brown Sugar Bacon Smokies
Brown Sugar Bacon Smokies — a crowd-pleasing appetizer that pairs sweet, savory, and smoky flavors in every bite. These bite-sized delights are simple to assemble and bake, making them perfect for parties, game days, or an easy weeknight treat. For a fruity, caramelized twist that complements the smokies, see this take on grilled pineapple with brown sugar: brown sugar grilled pineapple ideas.
Why make this recipe
A short paragraph explaining what makes it special.
There’s something irresistible about the contrast of sticky-sweet brown sugar glaze and salty, crisp bacon wrapped around little smokies. This recipe turns ordinary cocktail sausages into a glossy, caramelized appetizer that’s crunchy on the outside and juicy inside, with a savory depth from Worcestershire and a hint of garlic. It’s fast to prepare, bakes hands-off, and scales up easily for bigger crowds.
Step-by-Step Guide to Making Brown Sugar Bacon Smokies
Ingredients
- 1 pound little smokies sausages
- 1 pound bacon, cut into thirds
- 1 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Directions
- Preheat your oven to 375°F (190°C).
- Wrap each little smokies sausage in a piece of bacon and secure with a toothpick.
- In a bowl, mix together the brown sugar, ketchup, Worcestershire sauce, garlic powder, and black pepper to create the glaze.
- Place the wrapped sausages in a single layer on a baking sheet.
- Brush the bacon-wrapped sausages generously with the glaze.
- Bake for 20-25 minutes, or until the bacon is crispy and the glaze is caramelized.
- Remove from the oven and serve warm.
How the glaze works (quick note)
The glaze combines brown sugar and ketchup for sweetness and tang, while Worcestershire adds umami depth and garlic powder and black pepper bring subtle savory warmth. As the sausages bake, the sugars caramelize and cling to the bacon, creating that signature glossy coating.
Baking tips for even caramelization
- Use a rimmed baking sheet so the glaze won’t drip onto your oven.
- Arrange smokies in a single layer with a little space between them for even heat exposure.
- If your bacon is particularly fatty, place a wire rack on the baking sheet so the smokies roast and caramelize rather than sitting in rendered fat.
Storage Tips for Brown Sugar Bacon Smokies
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezer: Freeze in a single layer on a sheet pan, then transfer to a freezer-safe bag or container for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–12 minutes (from chilled) or until warmed through and the glaze is tacky and glossy.
How to Present Brown Sugar Bacon Smokies
Serving Suggestions for Brown Sugar Bacon Smokies
These smokies are wonderfully versatile — serve them as an appetizer, part of a buffet, or as a savory snack on a potluck table. Arrange them on a platter with toothpicks for easy picking, and offer a couple of dipping options like spicy mustard, ranch, or a sweet chili sauce for variety. For a decorative touch, scatter chopped fresh parsley or chives over the top and include lemon wedges if you’d like a bright contrast.
Pairing ideas
- Drinks: They pair well with a crisp lager or a slightly sweet white wine like Riesling. Nonalcoholic pairing includes sparkling apple cider.
- Sides: Complement them with pickled vegetables, a cheese board, or simple grilled vegetables to balance richness.
Tips to make Brown Sugar Bacon Smokies
- Use slightly thicker-cut bacon for a meatier bite that still crisps nicely; thin bacon can become too crisp and brittle.
- If you want less mess, assemble on parchment paper and brush glaze while they sit on the sheet.
- For extra sticky glaze, brush another coat of sauce 5 minutes before they finish baking, then broil for 1 minute to caramelize (watch closely to avoid burning).
Variations
- Maple-Bourbon Twist (bullet): Replace half the brown sugar with pure maple syrup and add 1–2 teaspoons of bourbon to the glaze for a smoky-sweet accent that plays nicely with the bacon.
- Meat-free version (paragraph): For a vegetarian take, swap the little smokies for plant-based sausages and use smoked tempeh strips in place of bacon (or omit the wrapper entirely and simply glaze the sausages). The glaze still caramelizes on the exterior and provides the same sticky-sweet appeal, though the texture will be different — a bit firmer rather than the crisp-and-chewy combo of real bacon.
Common troubleshooting and technique notes
- If your glaze runs off the bacon into the pan, some of the sugar may burn. To avoid this, use a wire rack to let fat drip away while allowing air to circulate for even crisping. If you do get burnt glaze on the pan, soak it in hot soapy water to loosen before scrubbing.
- For uniformly cooked smokies, let wrapped sausages rest at room temperature for 10–15 minutes before baking to take the chill off; this helps them cook through evenly.
FAQs
Q: How do I keep the bacon from unwrapping during baking?
A: Secure each bacon strip with a toothpick placed through the sausage and bacon; choose bacon pieces that overlap slightly and don’t cut the strips too short — bacon cut into thirds usually works well for little smokies.
Q: Can I make these in an air fryer?
A: Yes — place them in a single layer in the air fryer basket at 375°F (190°C) for about 10–12 minutes, flipping halfway, until bacon is crisp and glaze is caramelized. Watch closely the first time to avoid excess smoking from rendered fat.
Q: Are these safe to prepare ahead for a party?
A: Yes. Bake them fully, let them cool, and store chilled for up to 3 days. Reheat in a 350°F oven for 8–12 minutes, or reheat from frozen at 350°F for 15–20 minutes, until warmed and glazed.
Q: What’s the best way to keep them from being too sweet?
A: Reduce brown sugar by 1/4 cup and add a teaspoon of apple cider vinegar or a squeeze of lemon juice to the glaze for a bright tang that balances sweetness.
Q: Can I make them without toothpicks for bite-size serving?
A: You can, but toothpicks make them easier to pick up and help keep the bacon in place. If you skip picks, arrange them in a muffin tin while baking to help hold the bacon wrapped around the smokie.
Serving for different occasions
- Small gatherings: Serve warm on a decorative platter with cocktail napkins and a couple of small bowls of dipping sauces (spicy mustard is a classic).
- Game day: Keep a large batch warm in a slow cooker on low; stir occasionally and add a splash of extra glaze if they start to dry out.
- Potluck or buffet: Label them as "Brown Sugar Bacon Smokies" and place tongs or long toothpicks nearby so guests can serve themselves without touching others’ food.
Make-ahead and batch-cooking strategy
If you’re planning food for a large event, assemble the smokies in advance up to the point of baking: wrap sausages in bacon, secure them, place on parchment-lined trays, and cover tightly in the refrigerator for up to 24 hours. Bring to room temperature for 15 minutes before brushing with glaze and baking. For the smoothest serving experience, bake about 30 minutes before guests arrive and hold them warm on a low oven setting (200–225°F) or in a slow cooker set to warm.
Health and dietary notes
These are an indulgent appetizer — high in protein and fats, with sugars in the glaze. For reduced sugar, cut brown sugar to 1/2 cup and add a tablespoon of Dijon mustard for complexity. For lower-sodium options, choose reduced-sodium sausages and bacon. Always check labels for preservatives or allergens if serving to guests with dietary restrictions.
Kitchen tools that help
- Rimmed baking sheet to catch drips.
- Wire rack for elevating smokies so fat drains while allowing caramelization.
- Pastry brush to apply glaze evenly.
- Toothpicks to secure bacon — soak them in water briefly to reduce risk of charring if you like.
Safety notes
Because bacon fat can splatter, use a rimmed pan and don’t open the oven door repeatedly during baking. If you broil for extra caramelization, watch constantly — sugar can go from caramelized to burnt very quickly.
Final presentation ideas
Place freshly baked smokies on a shallow platter with a lining of lettuce or parchment for contrast and easy cleanup. Garnish with finely chopped parsley or chives for color, and provide small bowls of dipping sauces for guests who want extra flavor. For a holiday table, arrange them around a small bowl of cranberry mustard for seasonal flair.
FAQs — alternate formats
- Q: How long do they last in the freezer? A: Up to 2 months when stored properly in freezer-safe containers.
- Q: Can I double the recipe? A: Yes, double everything and use multiple pans; rotate pans halfway through baking for consistent results.
- Q: What sides go well with them? A: Pickles, coleslaw, or a simple mixed greens salad help cut the richness.
Conclusion
Brown Sugar Bacon Smokies are a fast, satisfying appetizer that delivers sticky-sweet, savory, and smoky flavors with minimal fuss — ideal for entertaining or a cozy snack. For a classic inspiration and comparison to other beloved brown sugar smokies recipes, check this tried-and-true version at Brown Sugar Smokies Recipe. If you’d like a variation with extra presentation ideas and a different glaze twist, see the popular take on these little treats at Brown Sugar Bacon Little Smokies | 12 Tomatoes.
Print
Brown Sugar Bacon Smokies
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A crowd-pleasing appetizer that pairs sweet, savory, and smoky flavors in every bite. These bite-sized delights are simple to assemble and bake, making them perfect for parties or game days.
Ingredients
- 1 pound little smokies sausages
- 1 pound bacon, cut into thirds
- 1 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Wrap each little smokies sausage in a piece of bacon and secure with a toothpick.
- In a bowl, mix together the brown sugar, ketchup, Worcestershire sauce, garlic powder, and black pepper to create the glaze.
- Place the wrapped sausages in a single layer on a baking sheet.
- Brush the bacon-wrapped sausages generously with the glaze.
- Bake for 20-25 minutes, or until the bacon is crispy and the glaze is caramelized.
- Remove from the oven and serve warm.
Notes
Serve with dipping options like spicy mustard, ranch, or sweet chili sauce. For a decorative touch, scatter chopped fresh parsley or chives over the top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: appetizer, bacon, little smokies, party snacks, easy recipes
