Bacon-Wrapped Mini Cocktail Sausages (Printable)

Mini sausages wrapped in crispy bacon with sweet caramelized brown sugar glaze. Perfect party appetizer.

# Required Ingredients:

→ 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
05 - 1 tablespoon maple syrup or honey

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • They taste like expensive party food but take less effort than making a salad.
  • The brown sugar caramelizes into a glaze that's dangerously addictive and makes your kitchen smell like a state fair.
  • You can prep the whole tray ahead of time and just slide it in the oven when guests arrive.
  • Even picky eaters who claim they don't like "fancy appetizers" will hover near the tray.
02 -
  • Do not skip lining the pan because the sugar will weld itself to the metal and you'll lose an hour of your life scrubbing.
  • If your bacon isn't crisping, your oven might be running cool, so bump the temp to 425°F or give them an extra five minutes.
  • Let them cool for at least three minutes or the glaze will be molten lava and someone will definitely burn their tongue.
03 -
  • Use thin toothpicks instead of thick cocktail picks so they slide through the bacon without tearing it apart.
  • If your brown sugar is clumpy, press it through a sieve before sprinkling so it coats evenly and melts smoothly.
  • Always make a few extra because you will eat at least three while you're plating them, and so will anyone else in the kitchen.
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