BBQ Bacon Wrapped Little Smokies
These bacon wrapped little smokies are a crowd favorite. Mini sausages wrapped in bacon, rolled in brown sugar and spices, then brushed with BBQ sauce for a sticky, caramelized glaze that's impossible to resist.
Servings: 12
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 1/2 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 1/4 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
Calories: 367kcal | Carbohydrates: 20g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1269mg | Potassium: 323mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 102IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
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