This platter of bacon wrapped smokies has been my go-to for parties and casual family nights for years. I first discovered this approach during a holiday potluck where I wanted something easy to prep ahead that still felt indulgent. The idea of wrapping a smoky little cocktail sausage in a crisp strip of bacon and finishing it with a brown sugar glaze transformed a simple snack into a sticky-sweet, savory favorite. The first time I brought a pan of these to the table my uncle declared them the best appetizer of the night, and they’ve been requested again and again ever since.

What makes this version special is the balance of texture and timing: the bacon crisps at the edges while remaining slightly tender where it hugs the smokie, and the brown sugar caramelizes into a glossy coating that clings to each piece. Because the dish is assembled in advance and chilled for an hour, the flavors really marry—small patience in the fridge creates big payoff at the oven. These are simple to scale up, transport well, and always disappear fast whether served at a backyard barbecue or a weekday game night.

Ingredients

• 1 pound Lil Smokies (approximately 44 smokies): Choose a good-quality smoked cocktail sausage—brands like Hillshire Farm or Eckrich work well. The smoky flavor is the backbone of the dish, so avoid plain hot dogs here. Keep them chilled until assembly.
• 1 pound smoked bacon, sliced into thirds: Thick-cut bacon provides a meatier chew and stands up to the oven heat; however, any regular smoked bacon will work. Slice each strip into thirds so you have approximately 44 short strips to wrap.
• 1 1/4 cups light brown sugar, packed (divided): Use light brown sugar for a buttery caramel note; dark brown will be richer and slightly more molasses-forward. Measure out 1 cup and 1/4 cup separately: 1 cup for the initial coating and 1/4 cup to add just before baking for extra gloss and crunch.
• Nonstick spray: A light coating in the baking dish prevents sticking and makes cleanup easier. You can also line the pan with foil if you prefer.

Instructions

Prepare the pan and ingredients: Lightly spray a 9x13-inch baking dish with nonstick spray. Have the cut bacon and smokies nearby so assembly flows quickly. Pre-slice the bacon into thirds and keep refrigerated until ready to wrap to make handling easier. Wrap each smokie: Take one smokie and wrap a third-length strip of bacon around it, overlapping the end underneath so it stays wrapped during baking. Place each wrapped smokie seam-side down in the dish in even rows; this helps the bacon stay snug as it renders. Add the first sugar layer: Evenly sprinkle 1 cup of the packed light brown sugar over the arranged smokies so most pieces get a light coating. Press gently with a spatula if needed to make the sugar adhere to the bacon surfaces. Chill to marinate: Tightly cover the dish with plastic wrap or a lid and chill in the refrigerator for 1 hour. This step lets the sugar begin to dissolve and meld with bacon fat, creating a sticky glaze when baked. Preheat and add final sugar: While still chilled, preheat the oven to 375 degrees Fahrenheit. Just before placing the dish in the oven, sprinkle the remaining 1/4 cup of brown sugar evenly across the top for an extra layer of caramelized sweetness. Bake and finish at high heat: Bake at 375 degrees F for 25 minutes to allow the bacon to render and the sugar to dissolve into a glaze. Increase the oven temperature to 400 degrees F and bake an additional 10 minutes to crisp the bacon edges and caramelize the sugar. Watch closely during the final minutes to prevent burning; the glaze should be glossy and the bacon edges golden brown. Rest before serving: Remove the dish from the oven and let it sit for 5 to 10 minutes so the glaze sets slightly. Serve warm on a large platter with toothpicks or small forks for easy picking.

Storage Tips

Allow leftovers to cool to room temperature for no longer than two hours before refrigerating. Store in an airtight container or shallow dish with a lid; stacking pieces is fine, but place parchment or wax paper between layers if you want to preserve the glaze. Refrigerated pieces will remain enjoyable for up to four days. To reheat, place on a baking sheet in a 325 degrees Fahrenheit oven for 8 to 12 minutes until warmed through and the bacon edges re-crisp. For freezing, wrap tightly in foil and place in a freezer-safe bag; thaw overnight in the fridge before reheating. Quality indicators include a sticky glossy glaze (good) versus an overly dark or burnt sugar (discard).

Ingredient Substitutions

If smoked cocktail sausages aren’t available, mini beef or chicken sausages can be used—choose ones with similar size so cook times remain consistent. For a lower-sugar option, replace half the brown sugar with a sugar-free brown sugar substitute, though the glaze will be less sticky and slightly less caramelized. Turkey bacon can substitute for traditional pork bacon to reduce fat, but it crisps differently and may require a slightly longer bake at the end. If you prefer a spicier profile, add a light dusting of smoked paprika or cayenne to the brown sugar before sprinkling for a smoky heat contrast.

Serving Suggestions

Present these on a large platter with small forks or toothpicks for easy grabbing. They pair beautifully with tangy mustard dipping sauces—try a honey mustard or a grainy Dijon—or a simple barbecue sauce for extra depth. For a holiday spread, add bright garnishes like chopped parsley or sliced scallions to cut the richness. Serve alongside roasted vegetables or a crisp green salad if you want a fuller plate. For casual parties, keep them warm in a shallow slow cooker set on low with a liner; this keeps them accessible and prevents them from drying out.

Seasonal Adaptations

In winter, accent the brown sugar with a pinch of ground cinnamon and a splash of maple syrup for a cozy flavor profile. For summer gatherings, serve at room temperature on a platter with a zesty citrus mustard dip to brighten the palate. During game-day gatherings, double the batch and provide small paper cones so guests can carry portions easily. Holiday versions can include a sprinkle of finely chopped pecans on top just before the final bake for crunch and festive texture.

Meal Prep Tips

Assemble the wrapped smokies into the baking dish the night before and cover tightly; when ready to bake the next day, add the final 1/4 cup of brown sugar and follow the baking steps. If transporting to a potluck, bake at home, then warm briefly at the venue in a low oven or convey in an insulated carrier. Portion into single-serving containers for grab-and-go snacks—three to five pieces per container make a satisfying small meal or party snack. Label containers with reheating instructions to keep things simple for guests.

Success Stories

At family reunions these have become the appetizer that defines the spread—one cousin measured success by how fast the tray emptied. A friend once served them at her daughter’s engagement party and shared that several guests asked for the recipe on the spot. I’ve learned that little attentions—seam-side down placement, even sugar distribution, and the brief final temperature boost—turn a simple list of ingredients into a reliably impressive dish.

Whether you make these for a holiday gathering, a casual dinner, or to bring to friends, the combination of smoky sausage, caramelized sugar, and crisped bacon is nearly impossible to resist. I hope this version becomes a staple in your entertaining rotation as it has in mine—simple, satisfying, and always welcome at the table.