When I first saw a recipe for bacon wrapped brown sugar smokies, I thought this looks too easy to be good. I was totally wrong! This simple method of wrapping little smokies (aka cocktail sausages) in bacon then rolling or sprinkling them with brown sugar and mustard powder makes a snack that is totally delicious! These are a great option for parties with finger foods and also make a pretty appetizer for special holiday meals or other hosting events.
If you would like more finger food snack ideas, be sure to scroll below the recipe to see a list of our family favorites.
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Easy Bacon Wrapped Smokies
Ingredients
- 1 14 oz. package little smokies/cocktail sausages
- 1 pound bacon sliced into 4 thin strips each
- 3/4 cup brown sugar
- 1 teaspoon mustard powder
- several dashes ground black pepper optional
Instructions
Preheat oven to 425:
- Slice the bacon in half through the center, then slice each piece in half lengthwise to create 4 thin strips of bacon from each slice. Combine the brown sugar, mustard powder and ground black pepper.
- Wrap each little smoky in a thin strip of bacon, tucking the ends down. Roll the bacon wrapped smokies in the brown sugar and mustard mixture. *See note. Place the bacon wrapped sausages (ends down) onto a half sheet baking sheet (18 by 13-inches) lined with aluminum foil.
- Bake the little smokies in the preheated oven for 10-15 minutes until the bacon is crisp. Keep a close eye on the smokies as they can burn easily. Remove from the oven and allow to cool slightly, then serve with toothpicks inserted into each sausage for easier handling (optional). Enjoy!
Notes
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Other Party Finger Foods you may enjoy:
- Slow Cooker Buffalo Chicken Dip
- Crockpot Pizza Dip
- Homemade Pizza Pinwheels with Sourdough
- Pretzel Pigs in a Blanket
- Seafood Cheeseball
- Seafood Rollups
- Amish Soft Pretzels
- Crab Stuffed Mushrooms
- Slow Cooker Barbequed Wings
Ingredients: smoked bacon, smoked mini cocktail sausages, ground mustard, brown sugar and ground black pepper.
Are the ground mustard and black pepper necessary?
I personally found the best flavor came from adding ground mustard and black pepper to the brown sugar mixture, but you can simplify the recipe by using plain brown sugar if preferred.
Step 1: Slice the bacon in half through the center, then slice each piece in half lengthwise to create 4 thin strips of bacon from each slice. Combine the brown sugar, mustard powder and ground black pepper.
Step 2: Wrap each little smoky in a thin strip of bacon, tucking the ends down. Roll the bacon wrapped smokies in the brown sugar and mustard mixture. Place (ends down) onto a half sheet baking sheet (18 by 13-inches) lined with aluminum foil.
Note on adding aluminum foil:
Cleanup is a lot easier if you use aluminum foil to line the baking sheet due to the bacon releasing juices and the brown sugar caramelizing onto the pan while baking. You could also try using parchment paper if aluminum foil is not an option. You may wish to roll the ends of the foil up to create a barrier for the juices.
Step 3: Bake the bacon wrapped smokies at 425 degrees (Fahrenheit) for 10-15 minutes until the bacon has crisped up to your preference. Be sure to keep a close eye on the smokies while they bake because they can burn easily if left in the oven at high temperatures too long. Oven temperatures may vary so the time given is a guesstimate.
Final Steps: Remove the smokies from the oven and allow to cool a bit before serving. If serving these at a party or pot-luck you can transfer them to a slow cooker and keep on the warm setting for an hour or two. Serve with toothpicks inserted (if desired) and enjoy!
Storage notes for these bacon wrapped little smokies:
I haven’t tried it personally but have read that cooked bacon wrapped smokies freeze well and can be reheated in the oven or microwave. They can also be stored in the refrigerator for up to 5 days if you happen to have leftovers (probably not likely).
Thank you for stopping by! Feel free to pin or print this recipe for later by using the icons in the recipe card. Please leave a comment and recipe rating in exchange. Thank you! -Marilyn Stoltzfus Peight.
