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These Bacon Wrapped Little Smokies are the ultimate party appetizer. Mini smoked sausages get wrapped in bacon, rolled in a sweet and slightly spicy brown sugar mixture, then brushed with BBQ sauce for that sticky, caramelized glaze everyone fights over. They’re easy to make, impossible to stop eating, and ready in under an hour.
If you love easy appetizers, try these Crockpot BBQ Little Smokies for a hands-off version, or these Spicy BBQ Grape Jelly Meatballs for another crowd-pleasing finger food. For more ideas, check out our favorite game day appetizers.
3 Things That Make or Break This Recipe
- Pat the sausages dry before wrapping. Any excess moisture will steam the bacon instead of crisping it. A quick pat with paper towels makes a big difference.
- Don’t skip the broiler at the end. The final 1-2 minutes under the broiler caramelizes the BBQ glaze and crisps up the bacon edges. Watch closely so it doesn’t burn.
- Give them space on the pan. Overcrowding traps steam and leads to soggy bacon. Use a large baking sheet and arrange them in a single layer with a little room between each one.
RECIPE WALK-THROUGH
How To Make BBQ Bacon Wrapped Little Smokies
See the recipe card below for full, detailed instructions
This recipe comes together quickly once you get into a rhythm. The wrapping takes the most time, but it’s simple to do. Here’s how to make them.
Step 1: Prep Your Pan and Mix the Coating
Preheat the oven to 350°F, line a large rimmed baking sheet with foil, and spray it with nonstick spray.
Combine brown sugar, cayenne pepper, and black pepper in a shallow dish.
- Pro Tip: The sugar and BBQ sauce will caramelize and stick to the pan, so lining the baking sheet with foil will make cleanup a breeze.
Step 2: Wrap the Sausages
Remove the little sausages from the packaging and pat dry with paper towels.
Cut bacon strips into thirds (each strip makes 3 pieces) and wrap one bacon piece around each sausage, and secure with a toothpick
- Pro Tip: Working assembly-line style speeds things up: cut all the bacon first, then wrap.
- Note: If the bacon is cold, it will be easier to handle; if it’s too warm, it tears more easily.
If you love bacon-wrapped appetizers, try these Bacon Wrapped Water Chestnuts or Bacon Wrapped Chicken Bites.
Step 3: Coat in Brown Sugar Mixture
Roll each wrapped sausage in the brown sugar mixture, pressing gently to help it adhere.
Arrange on the prepared baking sheet in a single layer and brush lightly with BBQ sauce.
- Note: Don’t pile on too much BBQ sauce at this stage. A light brush is enough. You’ll add more at the end.
Step 4: Bake and Broil
Bake at 350°F for about 30 minutes, until bacon is cooked through and starting to crisp.
Brush the tops with more BBQ sauce and then broil for 1-2 minutes to caramelize the glaze.
If your oven runs hot, check at 25 minutes. Bacon thickness affects timing as well, so check early for thinner bacon.
- Note: Watch them closely under the broiler. The sugar in the glaze can go from caramelized to burnt quickly. You want sticky and glossy, not blackened.
Air Fryer Option
You can make these little smokies in the air fryer, too, if you prefer. Here are a couple of tips you need to know:
- This method works best for smaller batches.
- Cook at 375°F for about 12-15 minutes, shaking the basket halfway through.
- You may need to work in multiple batches to avoid overcrowding.
- Brush with BBQ sauce in the last 2-3 minutes to prevent burning.
Variations
Flavor variations:
- Maple brown sugar version: Swap 2 tablespoons of the brown sugar for maple syrup in the coating for a deeper, more complex sweetness.
- Spicier version: Increase cayenne to 1 teaspoon, or add a pinch of chipotle powder to the brown sugar mixture.
- Less sweet: Reduce brown sugar to ⅓ cup if you prefer the bacon and BBQ flavors more prominent.
Ingredient swaps:
- Different sausages: Cocktail wieners, andouille pieces, or kielbasa slices would be delicious.
- Different BBQ sauce: Use your favorite BBQ sauce here. Sweet, smoky, or spicy all work well.
What to Serve with Bacon Wrapped Smokies
Dipping sauces: These are delicious on their own, but a dipping sauce takes them up a notch. Try ranch, honey mustard, extra BBQ sauce, or a spicy mayo.
Building a spread: Pair with other easy finger foods for game day or parties. Some favorites:
- Ham and Pickle Roll-Ups
- Everything Bagel Pigs in a Blanket
- Honey Garlic Chicken Drumettes
- Bacon Cheddar Jalapeño Pinwheels
Storage Tips
Storage, Reheating, Make Ahead
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 15 minutes, until warmed through and the bacon crisps back up. The microwave works in a pinch but the bacon won’t be as crispy.
Make Ahead Options
- Prep Ahead: Wrap the sausages in bacon and refrigerate overnight (covered). Add the coating and bake the next day.
- Bake Ahead: Make them fully, refrigerate, and reheat before serving. They reheat well, though freshly baked is best.
Serving Notes
- For potlucks or parties, these can sit out at room temperature for about 2 hours. Keep them warm in a slow cooker on the “warm” setting if you need them to last longer.
- These are best served warm when the bacon is at its crispiest.
Frequently Asked Questions
How do you keep bacon wrapped smokies from getting soggy?
Pat the sausages dry before wrapping, don’t overcrowd the pan when baking, and use the broiler at the end to crisp everything up.
What can I use instead of little smokies? |
Cocktail wieners, kielbasa slices, and andouille slices are great as alternatives.
Do you have to use toothpicks?
Toothpicks help keep bacon secure during baking, but they can be removed before serving if preferred.
More Easy Party Appetizers
- Crockpot BBQ Little Smokies
- Spicy BBQ Grape Jelly Meatballs
- Bacon Wrapped Water Chestnuts
- Everything Bagel Pigs in a Blanket
- BBQ Bacon Wrapped Shrimp
BBQ Bacon Wrapped Little Smokies
Ingredients
- 16 ounces little smokies
- 1 pound bacon regular cut
- 1/2 cup light brown sugar packed
- 1/2 teaspoon cayenne pepper adjust to taste
- Pinch black pepper
- 1 cup BBQ sauce divided
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
- In a shallow dish, combine the brown sugar, cayenne pepper, and black pepper. Set aside.
- Remove the sausages from packaging and pat dry with paper towels.
- Cut the bacon strips into thirds. Wrap one piece of bacon around each sausage and secure with a toothpick.
- Roll each wrapped sausage in the brown sugar mixture, pressing gently so it adheres. Arrange on the prepared baking sheet in a single layer, leaving a little space between each one.
- Brush the tops lightly with BBQ sauce (about ½ cup).
- Bake for about 30 minutes, or until the bacon is cooked through and starting to crisp.
- Remove from oven and brush the tops with the remaining BBQ sauce. Broil for 1-2 minutes, watching closely, until the glaze caramelizes and the bacon edges crisp. Be careful not to let them burn.
- Remove toothpicks before serving if desired. Serve warm.
Notes
- Pat the sausages dry before wrapping. Excess moisture causes the bacon to steam rather than crisp.
- Don’t overcrowd the pan. Spacing them out allows air to circulate so the bacon crisps evenly.
- Watch the broiler closely. The sugar caramelizes quickly and can burn in seconds. You want glossy and sticky, not blackened.
- Bacon thickness matters. Regular cut bacon works best. Thick-cut bacon may need a few extra minutes of baking time.
- Adjust the heat level by increasing or decreasing the cayenne pepper. Start with ¼ teaspoon for mild, up to 1 teaspoon for extra kick.
- Maple variation: Swap 2 tablespoons of brown sugar for maple syrup for a deeper, more complex sweetness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 15 minutes until warmed through and bacon is crispy again. Microwave works but bacon won’t be as crisp.
- Make ahead: Wrap the sausages in bacon and refrigerate overnight. Add the coating and bake the next day.
- Serving size: This recipe makes about 40 pieces, enough for 8-10 people as an appetizer. Double for larger gatherings.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
