Brown Sugar Bacon Wrapped Smokies


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These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!

These bacon wrapped smokies with brown sugar are so yummy!   Adding a hint of cayenne pepper makes them extra amazing!

My mom made these for my kids one day while she was here babysitting… and they LOVED them!  So being Grandma, she made a whole entire huge bag of them and froze them for us to just pop into the oven when they wanted a few!  Don’t worry though, big kids love these too… perfect with a grainy mustard and a cold beer on game day!

Yep, you can make these bacon wrapped appetizers ahead of time and pop ’em in the freezer.  Bake them right from frozen when guests show up at your door (just add an extra 5 minutes to the cook time)!

These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!

Things you’ll need for this recipe:

* Toothpicks * Smokies * Bacon * Foil *

5 from 5 votes
Review Recipe

BACON BROWN SUGAR SMOKIES

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Author Holly
Course Appetizer
Cuisine American
These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!

Ingredients

  • 1 Package of Bacon
  • 1 Package of Mini Smokies
  • 1/2 Cup Brown Sugar
  • 1/4 teaspoon cayenne pepper or to taste
  • Toothpicks

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Instructions

  1. Preheat oven to 425 degrees. Line a baking pan with foil.
  2. Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick.
  3. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point)
  4. Place on prepared pans and bake for 10 minutes.
  5. Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

Recipe Notes

NOTE: Do not mix the brown sugar with the smokies ON the foil lined pan because the excess brown sugar may burn. Rub the brown sugar on the smokies prior to putting them on the pan.
Nutrition Information
Calories: 43, Cholesterol: 1mg, Sodium: 22mg, Potassium: 15mg, Carbohydrates: 9g, Sugar: 8g, Vitamin A: 0.3%, Calcium: 0.8%, Iron: 0.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword bacon wrapped smokies

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* Crab Rangoon * Popper Mini Egg Rolls * Fried Pickles *

One of my favorite recipes! Easy and Amazing!

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. i thread a bunch of them on a skewer.   this way you just need to turn over a few skewers instead of individual smokies.   saves a lot of time.   i do not soak the skewers.

  2. We love these for parties. Thank you for the recipe! I made these for the 4th of July and changed things up a bit.
    1. I only added garlic powder to the brown sugar.
    2. I lined my cookie sheet with heavy foil then sprayed with Pam.
    3. I wrapped each smoky with bacon then dipped in good maple syrup. I then covered in the brown sugar mixture.
    4. Placed each on the prepared rack.
    I baked for 18 min at 425. While baking I sprayed a second rack with Pam. When one side was done I removed from oven. Using pot holders I placed the second rack over the cooked top side and flipped all the smokies at once! Much faster than one by one.
    5. Baked that side to perfection…
    YUM! I don’t use toothpicks but you may want to. I took photos but I don’t see where I can include them. Enjoy!

  3. Had a big family get together for easter today and these were a HUGE hit! They were such a hit that I had to make a second batch. I did leave the second batch in longer then the first. I left both sides on for 15 min to make sure they were very crispy. Definitely will keep this as a must for the next get together!

  4. yuuuum! Just baked a few samples and they turned out great. When I reheat them for my party this saturday in the crockpot, I’ll probably add a bit more brown sugar. I’m a ‘sweet’ person :) Thank you so much

  5. I left you a comment last December telling you how everyone enjoyed the Smokies but I thought you would get a kick our of this; I’m going to my In-laws for Thanksgiving and when I asked what I could bring all they said was “bring the smokies. I haven’t found anyone yet that doesn’t like them, so again, thanks for sharing your recipe.

  6. I found that coating both sides of the bacon before wrapping the smokies worked really well for me. Also, I sprayed a cookie rack w/ oil then put the cookie rack on a foil wrapped jelly roll sheet (quick clean up) smokies on the rack keeps the air circulating and the bacon turns out crispy. YUM – none left!

  7. Sounds good, I will have try this recipe and use my Masterbuilt 30 inch Electric Smoker with a window in the door to smoke these and take them to another flavour notch up

  8. Great appetizer recipe!!! Quick question… do you roll the smokie in brown sugar before or after wrapping in bacon? Or does it really matter? Thanks for sharing!!!

  9. I’ve made these several times now and they are always a hit. Took a batch to a pot-luck at work, didn’t have to worry about taking any of them home with me as they just disappeared. Made a small batch and took to my In-laws for Thanksgiving, same thing. I was actually instructed to make them again for our Christmas get to gather. For the second batch for my In-laws I added a touch of Tony Chachere’s Creole seasoning to give then a little extra kick, which they liked. Thanks Holly.

    1. I’m so glad everyone loved them (I took them to two parties this week too)!! The Creole seasoning sounds like a yummy addition! Thank you for sharing!

  10. 20 some years ago lil smokies weren’t in our budget but a 40 cent package of hot dogs was. We had this same recipe and used hot dogs. It was good too. Can’t wait to try it again with the pepper and some mustard as you suggested.

  11. I make these in crock pot by cutting bacon in 1/3 and wrapping around smokie and securing with tooth pick. Put in crockpot and pour a box of brown sugar over and cook until bacon is done.

  12. These are amazing! I have been making these for almost 37 years. The recipe was given to me by my Mother-In-Law when I got married.

  13. Can you also use cocktail franks? Either way, I plan to make these for the next football game, I know the guys will love them! Thanks

  14. Can i make these 2 hrs before a potluck party. They will sit out in a cool place for 1 hr. is that safe. Plz help really want to make these.

  15. Do you put the toothpicks into the crockpot as well? Planning to keep these warm in the crockpot after cooking so wondering if I would pull the toothpick out?

  16. Also good if you brush some spicy brown mustard on them prior to rubbing on the brown sugar. Adds a savory flavor with the sweetness.

  17. I make these regularly for company or gatherings, but for a little added kick I add a bit of cayenne to the brown sugar before putting it on the smokies. SO GOOD. One of my favorites, hard to keep my hands off of them! SO GOOD!

  18. What a great appetizer! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. We make our with Turkey bacon all the time. They are delicious! One thing the brown sugar doesn’t stick so we sprinkle heavy handed over all of them before baking.while baking shake the pan a little and it costs them perfectly.

  19. I make these all the time, but make them the night before sprinkle them with brown sugar and put in the fridge. Then bake, there are never any left!!!!

  20. I made these the other day for a potluck at my college. I did do mine in the crockpot. What I did first, though, was I wrapped them and put them in a skillet and crisped up the bacon and things first, then tossed them into a crockpot with some homemade peach, vidalia onion and bourbon BBQ sauce. Turned out great! They were a big hit. As for time, I put them in the crockpot on the lowest setting (for me it is “Warm”) overnight. My class is at 6am-10am Monday-Friday, so overnight starting at 9pm was perfect.
    Hope that helps! :)

  21. Instead of “rubbing” the sugar on the smokies, get a fine mist water sprayer, give the smokies a couple of spritzes, then have a ziploc bag of brown sugar to shake the smokies in.

  22. We make these only jus sprinkle all the brown sugar over them and add 1/4 cup say sauce and a 1/4 cup rum. wrap and refrigerate overnight before baking

  23. Do you cook these at all before freezing? Or just prep them and completely cook them from frozen? Thanks for sharing :)

  24. I usually just wrap them, secure with toothpick, place all in a crockpot, dump in enough brown sugar to coat them all, and let them heat until hot.

    1. In reference to the question, does the bacon cook, and/or brown in a crockpot? Does it? I know that recipe as written specifies oven, but does it work in a crockpot, as Sharon asked? Thanks

      1. I have been cooking these for years using a crock pot 
        & they’re delicious! I layer brown sugar,  the wrapped smokies then more brown sugar & so on. I do move them around after awhile bc the bottom ones do seem to cook a little more .  Can cook on low for several hours or on high for shorter cook times.  Delicious & no mess

          1. Hi Holly, the brown sugar bacon wrap look good; i would like know can i use turkey link sausage and turkey bacon? i don’t eat pork at all. can you please email back to let me know if i can use the turkey sausage link and turkey bacon.