Cue the Nostalgia: My History with these Little Smokies
Listen, if you’ve ever sat on a frayed sofa at a midwestern potluck, you know where this is going. Bacon wrapped little smokies—maybe the ultimate party crashers. First time I made these I was probably wearing socks that didn’t match, half-distracted by football on TV, and somehow, these disappeared before I finished my first bite. No joke, people were practically hovering near the oven like moths around a porch light. There’s really nothing like that sizzle when bacon meets brown sugar and you try to act like you don’t want to stand there eating them straight from the tray. Anyway, point is: I make these for everything now, including those nights when my only guest is the dog and a good podcast.
Why You’ll Want to Make These (Trust Me!)
I make these when I don’t feel like fussing around but still want something that’ll make everybody happy. My family goes bonkers for this bacon wrapped little smokies easy party appetizer—sometimes I wonder if it’s the bacon or just the glorious combo of salty and sweet (probably both honestly). My sister still teases me for burning the bacon edges that one Christmas, but even when they’re a bit overbaked? Still gobbled up. There’s this moment when the brown sugar starts bubbling and you think, “Oh, shoot, is that supposed to happen?”—yes. Yes, it is. Also, it’s one of those recipes you really can’t mess up (though, ask me about the time I ran out of toothpicks and tried uncooked spaghetti—don’t).
What You’ll Need (Not That Much!)
- 1 package of little smokies (about 14 oz.) – Any brand, seriously, it doesn’t matter. My grandma swore by Hillshire Farm, but honestly whatever’s in the shop works fine.
- 1 pound bacon – Regular cut is easiest. I’ve used turkey bacon in a crunch, and it’s ok, but not quite the same. Thick cut’s a pain here; stick to thin.
- 1/2 to 3/4 cup brown sugar – Light or dark. Sometimes even raw sugar if I’m out (which happens more than I admit).
- Optional: a pinch of cayenne OR a splash of maple syrup for a bit of kick or sweet twist.
- Toothpicks! Or heck, even those little bamboo party picks, as long as they’re oven safe.
Here’s How I Actually Do It
- Prep the gear: Preheat your oven to 375°F (that’s about 190°C). Line a baking tray with foil if you want to make life easy. Parchment works too but then the bacon fat does weird things—don’t stress if that happens.
- Slice the bacon: Cut the bacon into thirds (sometimes halves if I’m in a hurry—it’s fine, just don’t use whole strips). If you need a visual, Simply Recipes has a great quick video.
- Wrap ‘em up: Roll each little smokie in a piece of bacon, then jab a toothpick through it to keep it all together (always feels a bit aggressive, but hey). Lay these, seams down, on the baking tray.
- Sugar and spice: Sprinkle brown sugar over the whole tray—go wild, or go sensible, it’s up to you. That’s where you can add a pinch of cayenne or maple syrup, too. There’s a point where my kids always crowd over and steal some, raw bacon and all—please tell yours to wait.
- Bake away: Pop the tray into the oven for about 25 to 35 minutes. This is where I sneak a taste, say it’s “for quality control.” You want the bacon crisp and the sugar bubbly. Rotate the tray once if you remember. Or don’t.
- Let ‘em cool (a bit): They will look slightly odd straight out of the oven—totally normal. Let them sit 5 minutes so you don’t burn your mouth (learned the hard way, more than once).
Notes from Someone Who’s Made Too Many
- Honestly, you can prep these a day ahead and chill them, covered, on the tray. Just toss brown sugar on right before baking.
- Bacon never crisps up perfectly underneath—unless you bake on a rack, but who wants to clean a rack after a party?
- If you ever forget the toothpicks, it’s not the end of the world, just flip them halfway through… or eat with a fork. (Not elegant.)
Some Variations I’ve Tried (and Loved or… Not)
- Swap the brown sugar for honey-mustard glaze—nice, but a bit runny. Not my favorite, but maybe you like things sticky?
- Toss in a bit of chipotle powder for some smoky heat. Kids turned up their noses; I thought it was grand (so spicy, though—fair warning).
- I once attempted veggie dogs and coconut “bacon”—won’t do that again. Just being honest.
- Pepper bacon is actually superb here if you like a bit of zing.
Gear You’ll Need… but Don’t Stress
A sheet pan or regular old baking tray. Foil = minimal cleanup. If you don’t have toothpicks, use any oven-proof pick; or heck, just carefully lay the bacon seam-side down on the tray. I did it once when I ran out and honestly, not much fell apart.
How to Store (If You Have Leftovers—Rare!)
These keep fine in a sealed container in the fridge; up to 3-4 days easy. I’ve even microwaved a few, and they’re still awesome. But honestly, in my house, they never make it more than a day. If you do need to reheat, the oven’s best—keeps the bacon from going all limp and sad. For more party storing tips, Food Network’s ideas are worth a peep.
How We Serve ‘em (Your Call!)
At family gatherings, we plop the tray right on the coffee table with a pile of napkins and call it good. Sometimes I serve them with a tangy honey mustard dip (homemade-ish), or ranch if I’m lazy—up to you. At Christmas, I stick little red cocktail napkins under the tray for “festive” vibes. Nobody cares; everyone just wants the food.
Things I Learned the Hard Way (aka Pro Tips!)
- I once tried broiling these to hurry things along… and ended up smoking out the entire kitchen. Actually, just bake them slow—crispy, not burnt.
- Bacon stuck hard to my old baking tray until I started using foil or parchment (with a tiny bit of spray). Don’t skip this step.
- Tried stacking two layers of smokies on top of each other once to fit more in—don’t do it. Just trust me, they glue together and become a heap.
Questions People Actually Asked Me
- Can I make these in an air fryer? You bet! Cut the recipe in half (so things aren’t too crowded) and just check after about 10 minutes. Bacon crisps up fast.
- Do they freeze well? Not really—bacon texture goes a bit chewy. But you can prep and freeze before baking; that works out better.
- Which dipping sauce should I try? Ranch is the old standby, but honestly, I sometimes go for homemade BBQ sauce too. Sriracha mixed with honey is also shockingly good.
- Smokies vegetarian? I haven’t cracked that one yet. If anyone figures it out, let me know.
- How many should I make? Double what you think. No, seriously, every time I try to do just one pack, I regret it.
So that’s pretty much it! If you end up with a tray of lonely smokies at the end of your party, either your guests were already full…or you forgot to take off the oven mitts. Happens to the best of us, mate.
Ingredients
- 1 (14 oz) package cocktail sausages (Little Smokies)
- 1 lb bacon, sliced into thirds
- 1/2 cup packed brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Toothpicks
- Nonstick cooking spray
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
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2Cut the bacon slices into thirds. Wrap each cocktail sausage with a piece of bacon and secure with a toothpick. Arrange them seam side down on the prepared baking sheet.
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3In a small bowl, mix together the brown sugar, smoked paprika, black pepper, and garlic powder.
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4Sprinkle the brown sugar mixture evenly over the bacon wrapped smokies.
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5Bake for 25-30 minutes, or until the bacon is crispy and the sugar is caramelized. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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