Bacon Wrapped Little Smokies are a classic party favorite that everyone seems to love. They combine juicy little sausages wrapped in crispy, smoky bacon, creating a bite-sized treat that’s full of flavor and just the right amount of smoky goodness. They’re simple to make and perfect for appetizers or snacking anytime.
I always like making a big batch of these whenever friends or family come over because they disappear so quickly! I’ve found that baking them until the bacon is perfectly crisp but still tender on the inside gives the best texture. Plus, the little smokies stay nice and juicy which makes every bite satisfying.
One of my favorite ways to serve them is with a side of barbecue sauce or a sweet honey mustard for dipping. They’re super easy to pop on a toothpick and toss on the table, making them perfect for parties or casual get-togethers. I think these are the kind of snacks that bring people together and get everyone chatting and smiling in no time.
Key Ingredients & Substitutions
Little Smokies: These mini sausages are the heart of the dish. If you can’t find them, cocktail sausages or small hot dogs can work as substitutes. Choose ones with a smoky flavor for best results.
Bacon: Thinly sliced bacon wraps the smokies perfectly. I like center-cut bacon because it’s leaner but still crispy. For a twist, turkey bacon can be used, but it may not crisp as much.
Brown Sugar: This is optional but adds a nice sweet glaze that balances the smoky bacon and savory smokies. If you prefer less sweetness, skip it or use a drizzle of honey instead.
How Do You Get Bacon Perfectly Crispy Without Burning?
Bacon can be tricky—it needs to get crispy without burning or leaving the sausage undercooked. Here’s what helps me:
- Wrap bacon tightly around each smokie to ensure even cooking.
- Bake at 375°F to let fat render slowly while crisping the bacon.
- Turn the smokies halfway through cooking to crisp all sides.
- If bacon edges crisp too fast, loosely tent the pan with foil to prevent burning.
- Using a wire rack on the baking sheet lets fat drip away and keeps bacon crisper.
Following these tips makes the bacon golden and crisp while keeping the sausages juicy inside.
Equipment You’ll Need
- Baking sheet – perfect for arranging the little smokies in a single layer for even cooking.
- Aluminum foil or parchment paper – makes cleanup super easy by catching the bacon grease.
- Toothpicks – essential for holding the bacon tightly wrapped around each smokie.
- Wire rack (optional) – lets the bacon cook crispy by allowing fat to drip away if you have one.
- Tongs – handy for turning the smokies halfway through baking without messing up the bacon.
Flavor Variations & Add-Ins
- Brush with barbecue sauce before baking for a tangy, smoky glaze that adds extra flavor.
- Swap little smokies for mini chicken sausages to lighten the dish while keeping bite-sized fun.
- Add a sprinkle of chili powder or cayenne pepper with the brown sugar to give a spicy kick.
- Wrap some smokies with pepper jack cheese inside the bacon for melty, spicy surprises.
Bacon Wrapped Little Smokies
Ingredients You’ll Need:
Main Ingredients:
- 1 package (14 oz) Little Smokies sausages
- 1 package (12 oz) thinly sliced bacon (regular or center-cut)
Optional Extras:
- 1/4 cup brown sugar (for a sweet glaze)
- 1/2 teaspoon black pepper
- Toothpicks (for securing bacon)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, for a total of around 35-40 minutes. It’s a quick and easy snack that you can whip up anytime for your guests!
Step-by-Step Instructions:
1. Prep the Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper to make cleanup quick and easy.
2. Prepare the Bacon and Smokies:
Cut each slice of bacon in half, so the strips are just the right size to wrap around the Little Smokies. Pat the sausages dry with a paper towel. Wrap each Little Smokie with one strip of bacon, and use a toothpick to hold it in place if it feels loose.
3. Arrange and Season:
Place the bacon-wrapped smokies on the lined baking sheet, leaving a little space between each one. If you want a sweet touch, sprinkle brown sugar evenly over the top of each wrapped sausage, and add a little black pepper if you like a bit of spice.
4. Bake to Crispy Perfection:
Bake in the oven for 25 to 30 minutes. Halfway through baking, carefully turn the smokies so the bacon crisps up nicely on all sides. The bacon should be caramelized and crispy when done.
5. Serve and Enjoy:
Let the bacon-wrapped smokies cool for a few minutes before removing toothpicks. Serve warm with your favorite dipping sauces such as barbecue sauce, honey mustard, or ranch dressing for a tasty party treat everyone will love!
Can I Use Frozen Little Smokies for This Recipe?
Yes, you can use frozen Little Smokies, but be sure to thaw them completely in the refrigerator before wrapping them with bacon. This helps them cook evenly and stay juicy.
How Should I Store Leftovers?
Store any leftover bacon-wrapped smokies in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to keep the bacon crispy.
Can I Make This Recipe Ahead of Time?
Absolutely! Wrap the smokies in bacon and arrange them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Just add the brown sugar right before baking for the best caramelization.
What Dipping Sauces Go Well with Bacon Wrapped Little Smokies?
They’re delicious with barbecue sauce, honey mustard, ranch dressing, or even a spicy sriracha mayo. Choose your favorite or offer a few options for variety!
