Brown Sugar Bacon Little Smokies

This is a classic, crowd-pleasing appetizer that is incredibly easy to make. Here is a complete recipe and instructions based on your ingredients.

Brown Sugar Bacon Little Smokies

Yield: About 48 pieces
Prep time: 15 minutes
Cook time: 40-50 minutes

Ingredients:

• 1 (16 oz) package Little Smokies sausages (any variety)

• 1 lb thin-cut bacon, each slice cut into thirds

• ¾ cup brown sugar, packed

• Freshly ground black pepper, to taste

• Optional: 1 teaspoon smoked paprika or chili powder for a smoky/spicy kick

• Optional: Wooden toothpicks (soaked in water for 30 minutes if baking)

Instructions:

Method 1: Oven Baking (Recommended for Easy, Even Cooking)

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This allows for air circulation and crispy bacon. If you don’t have a rack, you can bake them directly on the foil-lined sheet.

2. Wrap the Smokies: Pat the Little Smokies dry with a paper towel. Take one piece of bacon (already cut into thirds) and wrap it tightly around one sausage. Secure it with a toothpick by pushing it through the seam where the bacon ends overlap. Repeat with remaining sausages and bacon.

3. Coat in Sugar: Place the brown sugar and a generous amount of black pepper (and any other optional spices) in a shallow bowl or zip-top bag. Roll each bacon-wrapped sausage in the brown sugar mixture until generously coated. Arrange them on the prepared wire rack or baking sheet, about an inch apart.

4. Bake: Bake for 35-45 minutes, or until the bacon is fully cooked and crispy. The sugar will have melted into a gorgeous, sticky glaze.

5. Serve: Let them cool for a few minutes before serving (the glaze will be extremely hot). Serve warm.

Method 2: Stovetop / Slow Cooker (For Parties)

• Stovetop: Assemble the bacon-wrapped smokies as described above. In a large skillet over medium heat, cook them in batches, turning until the bacon is crisp on all sides and the sugar has created a glaze.

• Slow Cooker: This is perfect for keeping them warm at a party. After wrapping and securing with a toothpick, place them in the slow cooker. Sprinkle the brown sugar mixture over the top and toss gently to coat. Cook on HIGH for 2-3 hours or LOW for 3-4 hours, until the bacon is cooked through.

Chef’s Tips for Success:

• Pat Dry: Drying the Little Smokies is a crucial step. It helps the bacon stick and ensures the sugar coating adheres properly.

• Use Thin-Cut Bacon: Thick-cut bacon will not get crispy in the time it takes for the sugar to caramelize and may remain chewy.

• The Pepper is Key: The black pepper is not optional for the best flavor! It cuts through the sweetness and richness perfectly, creating a more complex and addictive taste.

• Don’t Crowd the Pan: Whether baking or using the stovetop, give the smokies space. If they are too close together, they will steam instead of getting crispy.

• Make Ahead: You can assemble these a day in advance. Keep them covered on the baking sheet in the refrigerator until you’re ready to bake and serve.

Enjoy your sweet, salty, smoky, and incredibly addictive appetizer