When the planning for a weekend gathering begins, there is usually one specific appetizer that stands out as the undisputed heavyweight champion of the snack table. This recipe for Brown Sugar Smokies transforms a humble package of cocktail sausages into a glazed, caramelized masterpiece that hits every flavor profile our palates crave. By wrapping savory mini sausages in salty bacon and tossing them in a fiery-sweet coating, you create a handheld treat that disappears faster than the main course. Whether you are hosting a high-stakes game day or a casual holiday open house, these little bites offer a sophisticated twist on a nostalgic classic that appeals to every guest.
Table of Contents
Ingredients
To ensure the best results, gather these specific items before you begin the assembly process.
- 16 ounce package of little smokies (or similar small, pre-cooked sausages)
- 15 slices of bacon, with each slice cut into three equal sections
- Three fourths cup light brown sugar, firmly packed
- One half teaspoon cayenne pepper (adjust based on your preference for heat)
- One pinch of black pepper (optional)
Instructions
- Start by getting your oven ready. Preheat the oven to three hundred fifty Fahrenheit. While that warms up, take a large rimmed baking sheet or a jelly roll pan and line it with a double layer of aluminum foil or a single sheet of heavy-duty foil. Give the foil a light coating of non-stick cooking spray to prevent sticking.
- Take the sausages out of their packaging and use a paper towel to pat them completely dry.
- Take one small section of bacon and wrap it snugly around the middle of a sausage. Push a toothpick through the center to lock the bacon in place.
- In a large, resealable plastic bag, combine the light brown sugar, cayenne pepper, and the optional pinch of black pepper. Use a spoon or shake the bag to ensure the spices are evenly distributed throughout the sugar.
- Working in small batches, place several of the prepared sausages into the bag. Seal it and shake gently until the bacon and sausage are thoroughly coated in the spiced sugar.
- Arrange the coated sausages in a single layer on your prepared baking sheet.
- Slide the pan into the oven and bake for thirty to thirty-five minutes. You are looking for the bacon to become browned and the sugar to turn into a bubbling glaze.
- If you prefer a more crunch-heavy texture, switch the oven to the broiler setting for the final two minutes of cooking to crisp up the bacon further.
Step-by-Step Details for Success
The Preparation Phase
The first secret to a successful batch of Brown Sugar Smokies lies in the moisture levels. If the sausages are damp when you wrap them, the bacon has a tendency to slip, and the sugar coating will turn into a liquid syrup rather than a thick glaze. Patting them dry is a small step that yields a much better texture. When lining your pan, the double layer of foil is not a suggestion—it is a necessity. As the brown sugar melts and mingles with the bacon fat, it creates a delicious but very sticky caramel. Without proper foil protection, you might spend more time scrubbing the pan than enjoying the party.
Wrapping and Coating
When you cut your bacon, try to keep the pieces uniform. Since we are using fifteen slices cut into thirds, you will have forty-five wraps ready to go. Aim for a slight overlap of the bacon ends; this ensures the toothpick has enough surface area to grab onto. Once you move to the sugar-coating stage, avoid overcrowding the bag. If you put too many sausages in at once, the sugar can clump. A gentle toss is better than a vigorous shake, as you want to keep the bacon securely fastened by that toothpick.
The Baking and Broiling Process
During the thirty to thirty-five minutes in the oven, the magic happens through a process of rendering and caramelization. The bacon fat renders out, crisping the meat, while the brown sugar dissolves into that fat to create a spicy lacquer. Keep an eye on the sugar during the final five minutes. Because sugar has a high burn risk, you want to see a deep mahogany color, not black. If you choose to broil them at the end, stay by the oven door. The transition from perfectly crispy to burnt happens in a matter of seconds under the intense heat of a broiler.
Pro Tips for the Best Appetizer
- Choose Center-Cut Bacon: This variety often has a more consistent ratio of meat to fat. While regular bacon works perfectly well, center-cut pieces wrap more easily and provide a more substantial bite.
- Double Down on Foil: To prevent the caramelized sugar from leaking onto your favorite baking sheet, make sure the foil goes up the sides of the rimmed pan.
- Prepare the Bag First: Mixing your sugar and cayenne with a spoon before adding the sausages ensures that one guest doesn’t get a “heat bomb” while another gets a purely sweet bite.
- The Dry Pat Method: Never skip drying the sausages. Removing the liquid from the packaging allows the bacon to “grip” the sausage during the expansion and contraction of the cooking process.
- Let Them Rest: Allow the tray to sit for about five minutes after removing it from the oven. This lets the glaze “set” and thicken, making them easier to handle and eat.
- Batch Cooking: If you are feeding a massive crowd, use two separate baking sheets rather than crowding them onto one. Airflow between the smokies is key to getting the bacon crispy.
Variations and Substitutions
While the classic recipe is a crowd-pleaser, you can easily tweak the profile to suit your specific tastes or dietary needs:
- The BBQ Twist: After the initial baking period, brush each smoky with a layer of your favorite thick barbecue sauce. Return them to the broiler for three to four minutes until the sauce is tacky and caramelized.
- Extra Heat: If you have guests who love a spicy kick, increase the cayenne pepper or add a few flakes of crushed red pepper to the sugar mix. You can also tuck a small slice of pickled jalapeño inside the bacon wrap before pinning it.
- Sausage Swaps: While the original cocktail smokies are the standard, you can use beef lil’ smokies, turkey sausages, or even the varieties stuffed with cheddar cheese for an extra gooey interior.
- The Mild Version: For those who are sensitive to spice, simply omit the cayenne pepper and black pepper entirely. The combination of bacon and brown sugar is delicious enough to stand on its own.
Serving Suggestions
Serving these Brown Sugar Smokies is all about ease of access. Since they are already on toothpicks, they are the ultimate “grab and go” food.
- The Crockpot Method: If you are hosting a long party, you can transfer the fully baked smokies into a slow cooker set to the “warm” function.1 This keeps the glaze soft and the meat juicy for several hours.
- Platter Presentation: Line a wooden serving board or a white ceramic platter with fresh parsley for a pop of color that contrasts beautifully with the deep brown glaze of the sausages.
- Dipping Options: While they are flavorful enough on their own, a side of honey mustard or a spicy ranch dressing can provide a cool contrast to the warm, spicy glaze.
FAQs
Can I make these ahead of time?
Yes, you can assemble the sausages by wrapping them in bacon and securing them with toothpicks up to twenty-four hours in advance. Store them in the refrigerator in a sealed container. For the best texture, wait to coat them in the sugar mixture until just before you are ready to bake.
Why does my brown sugar look melted before I bake them?
If you coat the sausages in sugar and let them sit in the fridge overnight, the sugar will draw out moisture from the meat and begin to dissolve. They will still taste great and bake up fine, but the coating won’t be as granular when they go into the oven.
How should I store leftovers?
If you happen to have any left, keep them in an airtight container in the refrigerator. They will stay fresh for three to four days. You can reheat them in the oven or an air fryer to help regain some of the bacon’s crispness.
What is the best way to prevent the sugar from burning?
Using a rimmed baking sheet is essential because it keeps the melting sugar and fat contained. If you notice the edges of the pan getting too dark too quickly, you can tent the pan loosely with foil for the middle portion of the baking time.
Nutrition Information
| Serving Size: 1 serving (approx. 5-6 smokies) | Value |
| Calories | 345 |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 820mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 0g |
| Sugars | 20g |
| Protein | 10g |
Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintThe Ultimate Sweet and Spicy Brown Sugar Smokies
These Brown Sugar Smokies are the ultimate party snack. Wrapped in salty bacon and tossed in a fiery-sweet glaze, they are a guaranteed crowd-pleaser for any game day or holiday gathering.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
16 oz package little smokies
15 slices bacon, cut into 3 smaller sections
3/4 cup light brown sugar, packed
1/2 tsp cayenne pepper
pinch of black pepper (optional)
Instructions
1. Preheat oven to 350 Fahrenheit. Line a baking sheet with heavy-duty aluminum foil and coat with non-stick spray.
2. Pat sausages dry with paper towels.
3. Wrap each sausage with a piece of cut bacon and secure with a toothpick.
4. In a large plastic bag, combine brown sugar, cayenne, and black pepper.
5. Add bacon-wrapped sausages to the bag in batches and shake gently to coat.
6. Arrange on the prepared baking sheet.
7. Bake for 30-35 minutes until the bacon is browned and the sugar is bubbly.
8. Optional: Broil for 1-2 minutes for extra crispness.
Notes
Line the pan well to make cleanup easier.
For a BBQ version, brush with sauce before the final broil.
You can assemble these a day ahead and store them in the fridge.
Nutrition
- Serving Size: 6 smokies
- Calories: 345
- Sugar: 20g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 45mg
