There’s something so irresistible about the sweet and smoky combo of bacon and little smokies. This Brown Sugar Bacon Wrapped Little Smokies Recipe takes a simple appetizer up several notches with that caramelized brown sugar glaze and peppery kick. Trust me, these bites will disappear before you know it!

The image shows many small sausage bites wrapped tightly in cooked bacon, arranged closely together in neat rows. Each sausage is wrapped in a strip of bacon that is browned and crispy on the outside, with a slightly rough texture from the cooked meat. Toothpicks stick out from each piece, holding the bacon in place. The sausages inside are red and shiny, contrasting with the golden-brown bacon. A glistening layer of oil coats the bites, making them look shiny and juicy. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Sugar Bacon Wrapped Little Smokies Recipe
Top Tip
How to Serve Brown Sugar Bacon Wrapped Little Smokies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Sugar Bacon Wrapped Little Smokies Recipe

Why You'll Love This Recipe

I swear, this brown sugar bacon wrapped little smokies dish is one of those recipes that makes you want to plan every party around it. Whether it’s game day, a potluck, or a quick snack, it’s ridiculously easy but packs so much flavor—plus a bit of that sweet-salty magic.

Sweet & Savory Perfection: Brown sugar caramelizes on bacon, adding a delightful crunch and sweetness that balances the smokies perfectly.
Super Simple: Just three ingredients and a handful of minutes—perfect for last-minute entertaining or snack attacks.
Customizable Flavor: Add freshly cracked black pepper or even a pinch of cayenne if you like a spicy kick.
Great Crowd Pleaser: I’ve tested this at multiple gatherings and it’s always gone fast, getting rave reviews every time!

Ingredients & Why They Work

Each component here plays a star role: little smokies bring a juicy, smoky base, bacon wraps them in rich, savory goodness, and brown sugar lends that irresistible caramelization. When combined, they create a perfect bite-sized treat that’s crunchy, sweet, and smoky all at once.

Flat lay of fresh little smokies sausages, several slices of thin-cut raw bacon, a small white ceramic bowl filled with packed brown sugar, a small white ceramic bowl with freshly ground black pepper, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Little Smokies: These mini sausages are perfect finger foods with a slightly smoky flavor to complement the bacon.
Thin-cut Bacon: Thin slices wrap around the little smokies nicely without overpowering them, plus they crisp up beautifully.
Brown Sugar: Adds delicious sweetness and caramelizes during baking to give a sticky, crunchy glaze.
Freshly Grated Black Pepper: A sprinkle adds just enough bite and balances the sweetness of the sugar.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with these little morsels—sometimes swapping out the brown sugar for maple syrup for a different sweetness, or adding a dash of cayenne to the pepper for a subtle heat. You can easily tweak the recipe to suit your taste or what you have on hand.

Variation: I once used applewood smoked bacon instead of regular bacon—it added a deeper smoky note that paired wonderfully with the sweet glaze.
Gluten-Free Option: This recipe is naturally gluten-free, which means it fits easily into many diets without any changes.
Spicy Kick: Sprinkle some chili flakes or cayenne pepper along with black pepper for those who like a little heat.

Step-by-Step: How I Make Brown Sugar Bacon Wrapped Little Smokies Recipe

The image shows three bacon-wrapped sausages on a small round white plate with a brown rim. Each sausage is tightly wrapped in a golden-brown crispy bacon layer, with some parts showing a slightly darker red-brown cooked bacon texture. There are small crunchy crumbs sprinkled on top of the bacon. In the background, there is a larger white plate filled with more bacon-wrapped sausages, all placed on a white marbled surface along with some wooden toothpicks scattered nearby. The lighting highlights the shiny, cooked bacon textures clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Wrap

First things first, preheat your oven to 350°F and grease a baking sheet—or line it with foil for easier cleanup. Pat the little smokies dry with paper towels; this helps the bacon stick better. Then, cut each slice of thin bacon into thirds. Wrap each little smokie with a piece of bacon and secure it with a toothpick. This step is super satisfying—kind of like wrapping tiny presents!

Step 2: Coat with Brown Sugar

Place the brown sugar in a large zip-top bag. Add a few wrapped smokies at a time to the bag, seal it, and shake to coat evenly. This ensures every nook and cranny of that bacon is glazed. Then, place the coated smokies on your prepared baking sheet. Repeat until all are coated.

Step 3: Season and Bake

Sprinkle freshly grated black pepper over the coated smokies—you can adjust how much depending on your preference. Bake in the oven for 30 to 35 minutes until the bacon is nice and caramelized. If you want that extra crispiness, broil for 2-3 minutes watching carefully to avoid burning.

Top Tip

From multiple batches and many hungry guests, I’ve learned a few tricks that make this recipe foolproof every time. Little details like drying the smokies and wrapping the bacon tightly really make a difference in the final texture and flavor.

Pat Dry the Smokies: Moisture can prevent bacon from crisping well, so be sure to use paper towels to dry your sausages before wrapping.
Tight Wraps: Wrap bacon snugly around each smokie to keep it during baking and get even browning.
Brown Sugar Shaking: Use the zip-top bag method to coat the smokies evenly and save yourself from messy hands.
Watch the Broiler: If broiling for extra crispiness, stay close—bacon can burn quickly under intense heat!

How to Serve Brown Sugar Bacon Wrapped Little Smokies Recipe

bacon wrapped smokies - Serving Suggestion

Garnishes

I like to top these little smokies with a quick sprinkle of chopped fresh parsley or chives—it adds a pop of color and a fresh herby note that cuts the richness. Sometimes I also add a few red pepper flakes for a subtle heat contrast that really wakes up the palate.

Side Dishes

These smoky, sweet bites pair beautifully with crispy french fries or a crunchy coleslaw. For parties, I often serve them alongside a tangy mustard dip or a creamy ranch dressing to balance the sweetness. A crisp green salad also keeps things light and fresh.

Creative Ways to Present

For special occasions, try arranging the little smokies on a wooden serving board with dipping bowls around. I once made skewers of three each with some cherry tomatoes and small cheese cubes in between, turning them into fun finger food kabobs. It’s always a hit and looks super festive!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then store them in an airtight container in the fridge. I've found they keep well for up to 3 days without losing their flavor or texture—just make sure to reheat gently.

Freezing

These little smokies freeze surprisingly well! I wrap them once cooled in foil or parchment before placing them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat in the oven to maintain that crisp bacon goodness.

Reheating

For the best texture, reheat leftovers in the oven at 350°F for about 10 minutes instead of the microwave. This brings back that lovely bacon crispiness and prevents sogginess, which is key for enjoying these as much as fresh.

Frequently Asked Questions:

Can I use thick-cut bacon instead of thin-cut?

You can absolutely use thick-cut bacon, but keep in mind it may take longer to cook and might not wrap as neatly around the little smokies. If you go this route, watch the cooking time carefully so the bacon gets fully crisp without overcooking the sausages.

How do I prevent the brown sugar from burning?

To avoid burning the brown sugar, baking at 350°F and keeping an eye during the last few minutes is key. If broiling, only do it for a couple of minutes, watching closely. Also, coating sausages evenly helps prevent sugar from clumping and scorching.

Can I make this recipe gluten-free?

Yes! This Brown Sugar Bacon Wrapped Little Smokies Recipe is naturally gluten-free, as long as the brown sugar and bacon you use don’t contain any additives with gluten. Always check labels if you’re unsure.

What’s the best way to serve these at a party?

I like to serve these warm on a platter with toothpicks already inserted for easy grabbing. Pairing them with a few dipping sauces like honey mustard or ranch makes them even more inviting for guests. Adding fresh herbs on top gives a nice finishing touch.

Final Thoughts

This Brown Sugar Bacon Wrapped Little Smokies Recipe holds a special place in my cookout rotation because it’s effortless, crowd-pleasing, and hits that magical sweet and savory spot every time. Whether you’re making them for family, friends, or just yourself (I won’t judge), they are a guaranteed win. Trust me, once you try this, it’ll be your go-to appetizer too!