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Crispy Bacon Wrapped Smokies Bites

These crispy bacon wrapped smokies bites are pure comfort, combining smoky sausage, crisp bacon, and a sweet glaze, making them a favorite at parties and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 1 (14 oz) package cocktail smoked sausage links (little smokies) Choose evenly sized sausages for best results.
  • 1 lb 1 lb bacon (regular cut, not thick cut), slices cut into thirds Cut into thirds for easy wrapping.
  • toothpicks toothpicks, for securing Used to hold the bacon-wrapped smokies together.
For the Glaze
  • 1/2 cup 1/2 cup packed light brown sugar Provides sweetness and thickness to the glaze.
  • 2 tbsp 2 tbsp pure maple syrup Adds a rich flavor to the glaze.
  • 1/2 tsp 1/2 tsp smoked paprika Gives a smoky flavor.
  • 1/4 tsp 1/4 tsp cayenne pepper Optional for added heat.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and set up a foil-lined baking sheet with a wire rack.
  2. Wrap each smokie with a piece of bacon cut into thirds and secure with a toothpick.
  3. Place the wrapped smokies on the prepared wire rack in a single layer without touching.
Baking
  1. Bake the wrapped smokies for about 20 minutes until the bacon starts to render and turn lightly crisp.
  2. Meanwhile, mix the brown sugar, maple syrup, smoked paprika, and cayenne pepper (if using) in a bowl to make the glaze.
  3. Remove the baking sheet from the oven and brush each bite generously with the glaze.
  4. Return the pan to the oven and bake for another 8 to 10 minutes until the bacon is caramelized and the glaze is sticky.
Serving
  1. Let the bites cool for about 5 minutes before serving.
  2. Serve warm on a platter with the toothpicks still in place for easy grabbing.

Notes

These bites reheat well in the oven for optimal crispness. For a lighter version, turkey bacon can be used. Avoid using thick-cut bacon or skipping the wire rack to ensure the best texture.