Bacon-Wrapped Little Smokies – Easy Super Bowl Snack

Bacon-Wrapped Little Smokies are one of those recipes I make knowing they’ll disappear fast.

I’ve brought these to countless parties, and every single time, people hover around the tray waiting for the next batch to come out of the oven.

They’re salty, sweet, smoky, and incredibly addictive.

This recipe is simple, dependable, and perfect when you need something easy that still feels indulgent.

Whether it’s a Super Bowl party or a casual get-together, these bacon-wrapped bites always earn their place on the table.

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Recipe Highlights

These Bacon-Wrapped Little Smokies are the definition of effortless party food that delivers big flavor.

They bake up perfectly in the oven, with crispy bacon wrapped around juicy sausages and finished with a sweet glaze that caramelizes beautifully.

Best of all, they’re easy to scale up for a crowd and can be prepped ahead of time to save time on party day.

• Sweet and savory flavor combination
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• Oven-baked with minimal hands-on time
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• Perfect bite-sized party food
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• Easy to prep ahead for entertaining

Ingredient Notes

• Little Smokies Sausages: These mini smoked sausages are juicy, flavorful, and perfectly sized for appetizers.
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• Bacon: Regular-cut bacon wraps easily and crisps up nicely without overpowering the sausages.
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• Brown Sugar: Creates a sweet glaze that caramelizes as the bacon cooks.
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• Garlic Powder: Adds subtle savory depth to balance the sweetness.
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• Black Pepper: Provides a mild bite that enhances the bacon flavor.

How to Make My Bacon-Wrapped Little Smokies

• Start by preheating your oven and lining a baking sheet with foil or parchment for easy cleanup.
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• Cut each bacon slice into thirds so they wrap neatly around each sausage.
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• Wrap each Little Smokie with a piece of bacon and place seam-side down on the prepared baking sheet.
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• Sprinkle the brown sugar mixture evenly over the wrapped sausages.
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• Bake until the bacon is crispy, and the glaze is bubbling and caramelized.

Serving Suggestions

Bacon-Wrapped Little Smokies are best served warm, when the bacon is crispy, and the sweet glaze is still sticky.

Arrange them on a platter with toothpicks for easy grabbing and set them near the center of your snack table so guests can help themselves throughout the party.

Keeping them warm in a low oven or slow cooker works well if you’re serving over an extended period.

These bites pair especially well with classic game-day foods like sliders, nachos, or a fresh veggie tray to balance the richness.

Adding a couple of simple dipping sauces—such as honey mustard, barbecue sauce, or a spicy ketchup—gives guests extra options and keeps the spread feeling fun and customizable.

• Toothpicks for easy grabbing
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• Coleslaw or veggie trays for balance
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• Nachos or sliders for a full spread
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• Dipping sauces like honey mustard or barbecue

Tips for the Best Bacon-Wrapped Little Smokies

For the best results, use regular-cut bacon rather than thick-cut so it crisps fully without overcooking the sausages.

Arrange the wrapped smokies with a little space between each one to allow the bacon to cook evenly instead of steaming.

Turning the smokies halfway through baking helps the bacon brown on all sides and allows the sugar to caramelize evenly.

For extra crispiness, you can switch the oven to broil for the final one to two minutes—just watch closely to prevent burning.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container for up to three days
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• Reheat in the oven to restore crispness
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• Avoid microwaving, which softens the bacon
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• Assemble ahead and bake just before serving

Variations & Substitutions

For a spicier version, sprinkle cayenne pepper or red pepper flakes into the brown sugar mixture. This adds heat that balances the sweetness without overwhelming the bacon flavor.

You can swap brown sugar for maple syrup or honey for a slightly different glaze. Both options create a sticky coating with a richer, sweeter taste.

If you prefer a savory twist, skip the sugar and brush the bacon with barbecue sauce during the last ten minutes of baking for a smoky finish.

Can I Make This Ahead?

Yes, these Bacon-Wrapped Little Smokies are perfect for making ahead. You can wrap the sausages in bacon and store them covered in the refrigerator for up to twenty-four hours before baking.

If prepping ahead, wait to add the brown sugar mixture until just before baking to prevent excess moisture from forming.

You can also bake them fully, refrigerate, and reheat in the oven just before serving to crisp the bacon again.

Common Mistakes to Avoid

Using thick-cut bacon is a common mistake, as it takes longer to cook and may not crisp fully before the sausages are heated through.

Overcrowding the pan can cause steaming instead of roasting. Make sure each piece has a bit of space for even cooking.

Skipping the mid-bake turn can lead to uneven browning, so flipping once ensures consistent caramelization.

FAQ

Can I cook these in a slow cooker?

Yes, but the bacon won’t get crispy. For the best texture, bake first and then keep warm in a slow cooker.

Do I need toothpicks?

They’re optional, but toothpicks make serving easier at parties.

Can I double the recipe?

Absolutely. Use multiple baking sheets and rotate them halfway through cooking.

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon can be used, but it will not crisp or caramelize the same way as pork bacon. Watch closely during baking and expect a slightly different texture.

Should I drain the Little Smokies before wrapping them?

Yes, if the sausages are packed in liquid, pat them dry with paper towels before wrapping. This helps the bacon adhere better and crisp more evenly.

Can I serve these at room temperature?

They can sit out for a short time, but they’re best served warm so the bacon stays crisp and the glaze remains sticky.

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