Featured Recipe

Maple Bacon-Wrapped Smokies

Name: Maple Bacon-Wrapped Smokies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 40 servings
Ingredients: 9 cups smoked cocktail sausages (little smokies) or 2 packages, approx 40 sausages; 18 slices thick-cut bacon, or center-cut bacon as leaner option; 1 cup dark brown sugar mixed with 2 tsp ground cinnamon (swap cinnamon with 1 tsp smoked paprika or 1 tsp chili powder for heat twist); 1 cup pure maple syrup (replace half with honey for subtler sweetness); Nonstick cooking spray

By Kate

Created on 16 December 2025

Small smoked sausages wrapped in bacon, coated with a maple-cinnamon brown sugar glaze. Chilling builds flavor, baking crisps bacon, melty sugar caramelizing on top. Sweet meets salty, smoky undertones from meat. Good balance of fat and sweetness. Simple prep, marinate to soak up flavors, then bake with attentive heat shifts for crisp edges and sticky glaze. Common substitutions for bacon and seasoning to suit pantry or dietary needs. Rely on visual cues like bubbling sugar, bacon crispness, and aromatic hints to know when ready. Classic party snack that holds up well to varying oven types and batch sizes.

Prep: 25 min

Cook: 40 min

Total: 1h 50min

Serves: 40 servings

party food appetizer easy recipe

Introduction

Diving right into this snack with smoky pork goodness wrapped tight in fatty bacon. Brown sugar mingles with maple syrup for that sweet crust, bubbling, thickening, crackling mid-bake. Toss in cinnamon or swap for smoked paprika for heat and depth. Chill insists the sugar penetrate bacon and meat, turning flat ingredients into sticky bites of candy-meets-savory. Oven temp juggling—start moderate to soften sugar, finish hot for crisp bacon and crackly glaze. Visual clues key: sugar edges darken, bacon curls and tightens, sweet aroma intensifies. Rest after bake to let caramel set; too hot and sugar strands brittle, too cold and soggy. No tricky gadgets, just patience and attention. Plays well at parties. Make ahead tip? Prepare to reheat gently. A kitchen classic remixed for bold texture and flavor layers.

Ingredients

9 cups smoked cocktail sausages (little smokies) or 2 packages, approx 40 sausages

18 slices thick-cut bacon, or center-cut bacon as leaner option

1 cup dark brown sugar mixed with 2 tsp ground cinnamon (swap cinnamon with 1 tsp smoked paprika or 1 tsp chili powder for heat twist)

1 cup pure maple syrup (replace half with honey for subtler sweetness)

Nonstick cooking spray

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About the ingredients

Bacon choice critical. Thick cut for chew and fat delivery; center-cut offers less grease if you want lighter bites. Swap maple syrup with honey or agave for different sweet tones. Brown sugar absorbs flavors quickly; mix spices in to boost complexity. Smoked sausages best here but mini bratwurst or any cocktail sausage works. Don’t skimp on chilling—this step lets bacon tighten around meat as sugars dissolve into sticky glaze, prevents bacon shrinkage popping off sausages during baking. Hold off seasoning salt heavily upfront; smoked sausage already salty, excess dries out bacon or burns sugar coating prematurely.

Method

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Prep a 9x13 inch baking dish. Lightly mist with nonstick spray. Avoid heavy greasing to prevent soggy bacon edges.
Wrap each little smokie snugly with bacon slice. Secure edges folded under sausage so bacon shrinks evenly without peeling off during bake.
Arrange wrapped sausages close but not overcrowded in pan for even heat circulation.
Mix ¾ cup brown sugar concentration with cinnamon (or chosen spice). Drizzle or sprinkle over sausages to coat lightly but evenly. This step starts the flavor absorption; sugar must touch bacon surface directly, no clumps. If sugar clumps, break apart with fingers or fork.
Cover pan tightly with foil, refrigerate minimum 45 minutes, maximum 1 hour. Marinate allows sugar to dissolve partially while bacon firms and derivatives meld. No longer or bacon gets gummy.
Countdown timer as fridge chills. Just before baking, preheat oven to 380°F. Slightly lower than typical 375°F to set sugar gradually without burning at first go.
Before oven, sprinkle remaining ¼ cup maple syrup over top for more syrupy gloss and sticky finish distinct from sugar crust.
Slide baking dish center rack into oven. After 27 minutes watch for bacon edges crisping, sugar evenly melting into dark caramel bubbles. Avoid premature charring on sugar—adjust rack down one if needed.
Boost oven to 410°F for last 12 minutes. This final blast crisps up bacon fat, accentuates crunch, melts remaining sugars to lightly crackle top.
On removal, don’t rush. Let rest uncovered 7 to 12 minutes at room temp. Cooling sets sugar crust, stabilizes fat rendering, makes pieces easier to pick up without sugar strands tearing.
Serve warm or just lukewarm, these hold shape, texture, and mouthfeel even if made ahead and reheated gently in 325°F oven for 10 minutes.
If smoke flavor lacking, consider adding 1 tsp smoked salt to brown sugar mix, or briefly crisp bacon first in skillet for a minute before wrapping sausages for an intense pork aroma punch.
Avoid freezing assembled product; bacon fat changes texture unpleasantly. Cooked leftovers freeze well, reheat slowly.

Technique Tips

Wrap snug but don’t overlap bacon slices excessively; this blocks even heat exposure. Layering can cause sogginess. Use foil tent for fridge marinating to trap moisture and avoid drying out extras. Preheat temperature slightly above or below standard 375°F changes sugar melt dynamics—start lower if oven runs hot, higher if weak. Watch sugar bubbles carefully mid-bake; dark amber signs ready to switch oven heat higher for crisp finish. Don’t skip resting phase; hot sugar strands are brittle, cooling unlocks perfect tacky chew. Reheat insistently low in oven to soften sugar crust without melting again into sticky mess. If smoke flavor feels shy, pan crisp bacon a few seconds before wrapping enhances aroma without complicating original bake timing.

Chef's Notes

💡 Thick-cut bacon best. Ensures chew, flavor delivery. Center-cut less greasy but changes texture deeply. Pinch sides, wrap tight.
💡 Watch the sugar—mix well. Must touch bacon no clumps. Break any apart. Sugar needs to coat evenly.
💡 Chill's crucial. Let sit. Bacon firms up, sugar penetrates. Garlic or onion powder in sausage boosts richness.
💡 Be mindful when baking. Lower oven heat at start. Prevents burning, helps sugar melt. Adjust rack if bubbling goes too dark.
💡 Let rest after baking. Cooling time sets sugar crystallization. Resting crucial for easy serving. Too hot means brittle.