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Bacon Wrapped Smokies

Learn how to make crispy bacon wrapped smokies with a sticky brown sugar butter glaze using a smart par-baking technique.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 1 hour
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz cocktail smoked sausages about 36 to 40 miniature sausages
  • 1 lb thin-cut pork bacon about 12 to 13 strips, cut crosswise into thirds
  • 0.5 cup dark brown sugar packed
  • 4 tbsp unsalted butter melted
  • 0.25 tsp ground cayenne pepper optional for mild heat
  • 0.25 tsp freshly ground black pepper adds savory depth

Equipment

  • 18x13-inch rimmed baking sheet
  • Oven-safe wire cooling rack
  • Wooden toothpicks
  • Microwave-safe plate
  • paper towels
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C) and line an 18x13-inch rimmed baking sheet with aluminum foil.
  2. Set an oven-safe wire cooling rack inside the lined baking sheet and coat it lightly with nonstick cooking spray.
  3. Line a microwave-safe plate with three layers of paper towels and lay half of the bacon slices in a single layer.
  4. Cover with another paper towel and microwave on high for 2 minutes to render partial fat; repeat with the remaining bacon slices.
  5. Cut each par-cooked bacon slice crosswise into three equal pieces.
  6. Wrap one piece of par-cooked bacon tightly around each cocktail sausage, overlapping the ends.
  7. Secure each wrapped sausage through the center with a wooden toothpick and place on the wire rack seam-side down.
  8. Bake at 375°F for 20 minutes until the bacon begins to turn golden and fat drips into the pan.
  9. While baking, combine the melted butter, dark brown sugar, cayenne pepper, and black pepper in a small bowl.
  10. Remove the baking sheet from the oven and brush or spoon the brown sugar glaze evenly over every wrapped sausage.
  11. Return to the oven and bake for an additional 12 to 15 minutes until the sugar bubbles and the bacon is deep mahogany brown.
  12. Rest for 5 minutes on the rack before serving so the hot brown sugar glaze hardens slightly into a sticky coating.

Notes

If baking without a wire rack, line your sheet pan with parchment paper and flip each smokie halfway through baking to prevent the bottom side from sticking or soaking in rendered grease.
To make clean-up easier, use heavy-duty aluminum foil under the wire rack so the dripped butter and sugar do not burn onto the metal pan.
You can prep the bacon-wrapped sausages up to 24 hours ahead, keeping them covered in the fridge before glazing and baking.