Let Me Tell You About These Bacon Wrapped Little Smokies
Alright, pull up a chair (or, if you’re like me, just perch on the edge of the kitchen counter with your coffee). I’ve lost track of how many times I’ve whipped up these Bacon Wrapped Little Smokies for everything from New Year's shindigs to those “just bring a snack” potlucks—you know the drill. One Christmas Eve, back when Uncle Dan still wore that ridiculous reindeer hat, I tried to get all fancy and made a maple-glaze version, only to discover the entire family still preferred the classic brown sugar version. There’s a lesson there somewhere, probably about not complicating things that are already perfect. Oh, and just a heads up: if you leave the pan unattended, don’t be surprised if a third of your smokies mysteriously vanish. (Kids, right?)
Why I Keep Coming Back To This Recipe
I make this when I need something that’s a guaranteed crowd-pleaser—like for that one book club where Janet tries to one-up everyone with her mini quiches. My family goes crazy for these because, well, bacon. Need I say more? (Actually, yes: it’s the caramelized sugar that seals the deal.) Sometimes I get lazy and just throw it all on a sheet instead of using toothpicks; sure, it looks a bit messy, but no one's complaining once they're eating 'em. The only thing that’s ever annoyed me is wrapping those fiddly little smokies—my hands always get sticky—though after the third batch, you kinda just accept your fate.
What You'll Need (Feel Free to Tweak!)
- 1 (14 oz) package of little smokies sausages (beef, turkey, or whatever you find—sometimes I use the store brand and it’s fine)
- 1 pound of bacon, cut into thirds (honestly, regular, thick-cut is a pain to wrap; learned that the hard way)
- ¾ cup brown sugar (I use light brown, but dark’s fine—Gramma Marge swore by dark, for what it’s worth!)
- ½ teaspoon smoked paprika (totally optional, but gives a nice kick—sometimes I skip it if I’m feeling lazy)
- Toothpicks (or, if you don’t have any, busted wooden skewers or just plop ‘em seam side down, they'll mostly stay put!)
Here's How to Make 'Em
- Preheat your oven. 400°F (200°C) is the sweet spot, but if your oven runs hot (mine’s ancient), check them a little earlier.
- Wrap the smokies. Grab a little smokie, wrap with a bacon piece, and stick with a toothpick. This is where I usually sneak a taste of the bacon. Don't worry if they're oddly shaped; same on the inside, right?
- Line ‘em up. Arrange them on a (parchment-lined if you hate scrubbing) baking sheet. If they touch, don’t stress—everything’s better with friends, even sausages.
- Sprinkle and spice. Shower with brown sugar. Maybe even a little more than you think—the oven sort of eats it up. Hit with paprika if you’re in the mood.
- Bake. About 25-30 minutes, or until the bacon looks crispy and the sugar is bubbling. I once pulled them out early and regretted it; limp bacon is a tragedy I wouldn’t wish on anyone.
- Let them sit. Seriously, the molten sugar will scorch your tongue. Voice of experience there! Give it 5 minutes—or don’t, just blow on them like you’re five.
Notes I Wish I'd Known at First
- I’ve found parchment paper’s a lifesaver, but once I ran out and tried foil—works, but you might have to soak the pan.
- If you use thick-cut bacon, let’s just say you’ll be baking longer and who’s got that kind of patience?
- Sometimes the brown sugar clumps, so just spread it around as much as you can, honestly it’ll melt in the oven anyway.
Bacon Wrapped Experiments: What’s Worked And What… Didn’t
Okay, so I did try making these with turkey bacon once and (I’m sorry, Aunt Gladys) it just wasn’t the same. However, swapping in a bit of maple syrup for some of the brown sugar was, to my taste buds, a welcome detour—adding a squirt is fine, but too much gets, well, weirdly sticky. Oh, and one time I sprinkled a little bit of cayenne; not bad if you like a slow burn, but the kids called it "evil bacon." If you want them extra-sweet, use a honey drizzle right at the end—Just don’t go overboard. Or do. It’s your kitchen anyway!
Stuff You Might Need (But Don't Panic If You Don't Have It)
- Baking sheet (my old warped one is still hanging in there)
- Parchment paper (but foil is a plan B, and honestly you could just soak the pan later—it’s character building!)
- Toothpicks (like I said earlier, but I’ve used little cocktail swords before & the kids thought it was hilarious)
How To Save ‘Em For Later: Storage Real Talk
Store any leftovers (ha, like that ever happens) in an airtight container in the fridge. They’ll keep for 2-3 days. But honestly, in my house it usually doesn’t last more than a day—someone always sneaks the last few in the middle of the night. If you actually want to reheat them, a quick turn in the oven makes them crisp again; microwave works in a pinch, but they can get a little chewy.
My Favorite Way To Serve These (And A Weird Family Tradition)
Alright, so I just dump ‘em in a bowl lined with a paper towel, toss extra toothpicks on the side, and watch them disappear. (Mum likes hers on a fancy platter with those frilly cocktail picks.) At family gatherings, we always end up passing the bowl around while arguing about the best holiday movie—turns out these pair well with heated debates and mulled wine. And believe it or not, dunking in a little spicy mustard? Game changer. Or if you're feeling wild, why not check out Simply Recipes' take or scroll through the r/AskCulinary subreddit for wild serving ideas!
Pro Tips (AKA Things I've Messed Up So You Don't Have To)
- Once, I tried rushing the wrapping step—ended up with bacon unraveling all over the pan. Actually, it works better if you press the bacon edges together for a sec.
- Don’t skip letting them rest; I’ve ruined taste buds not waiting. And patience is (sometimes) tasty!
- If the bacon is super fatty, drain a little grease halfway through or your smokies might float (ask me how I know).
Wait, People Actually Ask These Questions?
- Can you make these ahead? Yeah, you can wrap them and keep in the fridge for a day or so. I wouldn’t sugar them until before baking, though—they get a bit soggy.
- Do you have to use toothpicks? Nah, just place them seam side down. On second thought, if you’re bringing these somewhere fancy, toothpicks look nicer.
- Can I freeze them? Sure thing. Freeze after wrapping (don’t bake), then bake straight from frozen—just add a few minutes and keep an eye out so they don’t get over-crispy.
- Is this gluten free? Most of the time, yeah. Sometimes sausages sneak in filler, so check the package if you’re serving someone celiac.
- Why does my bacon never crisp? Oh, the eternal struggle. Make sure your pan isn’t too crowded. Or, finish under the broiler for a few seconds—but watch them like a hawk.
Anyway, that’s more or less my rollercoaster bacon-wrapped smokies experience—maybe a little haphazard, but always a hit. If you try a wild variation, drop me a line; I’m genuinely curious what else works (and what delicious disasters you’ve had along the way).
Ingredients
- 1 (14 oz) package cocktail sausages (little smokies)
- 1 (16 oz) package bacon, cut into thirds
- ½ cup brown sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Toothpicks for securing
- 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 cooking spray.
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2Cut each bacon slice into thirds. Wrap one piece of bacon around each little smoky and secure with a toothpick.
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3Arrange the bacon-wrapped smokies on the prepared baking sheet.
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4In a small bowl, mix together the brown sugar, smoked paprika, black pepper, and garlic powder. Sprinkle this mixture evenly over the bacon-wrapped smokies.
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5Bake in the preheated oven for 22–25 minutes, or until the bacon is crispy and the brown sugar is bubbly.
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6Remove from the oven and let cool for a few minutes before serving. Enjoy warm!
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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