Bacon-Wrapped Cocktail Sausages (Printable)

Crispy bacon-wrapped cocktail sausages with sweet caramelized brown sugar glaze. Perfect party appetizer.

# What You'll Need:

→ Meats

01 - 24 mini cocktail sausages (12 oz)
02 - 12 slices bacon (8 oz), cut in half

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper, optional for heat
05 - 1 tablespoon maple syrup or honey, optional for extra glaze

# Directions:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise to create 24 pieces.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Place the bacon-wrapped smokies seam-side down on the prepared baking sheet in a single layer.
05 - In a small bowl, combine brown sugar and cayenne pepper if using.
06 - Sprinkle the brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for extra caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and the glaze is bubbling.
08 - For extra crispiness, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
09 - Cool slightly before serving. Serve warm with toothpicks for easy grabbing.

# Expert Tips:

01 -
  • They vanish in minutes at every party because the salty-sweet combo is completely irresistible.
  • You only need three main ingredients and about ten minutes of actual work.
  • The crispy bacon and caramelized glaze make even picky eaters come back for seconds.
  • They look impressive but require almost no cooking skill whatsoever.
02 -
  • Use regular-cut bacon, not thick-cut, or it won't crisp properly and you'll end up with chewy strips.
  • Don't skip lining the pan because that glaze hardens like cement and scrubbing it off is a nightmare.
  • If the bacon isn't crispy enough after the main bake, a quick broil works wonders but requires eagle-eyed supervision.
03 -
  • Arrange the smokies close together but not touching so the heat circulates and the bacon crisps evenly all around.
  • If you're making a huge batch, use two pans and rotate them halfway through baking for consistent results.
  • Let the glaze cool for just a minute before serving so it thickens into that perfect sticky-sweet coating instead of sliding off.
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