Brown Sugar Smokies Recipe

Little smokies: These are small smoked sausages that are perfect for wrapping in bacon and baking. They’re usually found in the refrigerated section near other sausages.

Bacon: Bacon adds a crispy, salty flavor that pairs perfectly with the smokies. For this recipe, it’s best to use bacon cut into thirds so it wraps nicely.

Brown sugar: Brown sugar gives a sweet, caramelized coating when baked, balancing the salty bacon and smoky sausages.

One of the most fun parts of this Brown Sugar Smokies Recipe is wrapping each little smokie with a piece of bacon. It might sound tricky at first, but once you get the hang of it, it’s super easy and makes the final dish taste amazing. Here’s how you can do it step by step:

1. Take one little smokie and one piece of bacon that’s been cut into thirds.
2. Lay the bacon flat on your work surface.
3. Place the smokie at one end of the bacon strip.
4. Roll the bacon tightly around the smokie until it’s completely wrapped.
5. Use a toothpick to secure the bacon in place so it doesn’t unravel while baking.

Doing this wrapping step carefully helps the bacon cook evenly and get nice and crispy all around the little smokie. When the bacon is wrapped snugly, it also keeps the smokie juicy inside, which makes every bite super tasty. Plus, the brown sugar sprinkled on top melts and caramelizes perfectly over the wrapped smokies, giving a sweet, sticky finish that’s hard to resist.

I remember the first time I tried this, I didn’t secure the bacon with a toothpick, and it started to unwrap in the oven. It was a bit messy, but I learned that little toothpick trick really saves the day. Also, if you want a shortcut, you can wrap a few smokies ahead of time and keep them in the fridge until you’re ready to bake. That way, when guests come over, you just pop them in the oven and relax!

• little smokies - Substitute with cocktail sausages: Cocktail sausages have a similar size and flavor profile, making them a suitable replacement.

• little smokies - Substitute with mini hot dogs: Mini hot dogs can mimic the texture and taste of little smokies, providing a similar savory experience.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still offers a smoky flavor and crispy texture.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured meat that can provide a similar salty and savory taste.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a good alternative.

• brown sugar - Substitute with maple syrup: Maple syrup can add a rich, sweet flavor, though it may slightly alter the texture of the dish.

• Allow the brown sugar smokies to cool completely before storing. This prevents condensation from forming, which can make the bacon soggy.
• Transfer the cooled smokies to an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For longer storage, freeze the smokies. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the smokies to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• To reheat frozen smokies, preheat the oven to 350°F (175°C). Place the smokies on a baking sheet and bake for 15-20 minutes or until heated through and the bacon is crispy.
• Alternatively, you can reheat in the microwave. Place a few smokies on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the leftover brown sugar smokies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the bacon from over-crisping. Heat for about 10-15 minutes or until they are warmed through and the brown sugar is bubbly again.

• Microwave Method: Place the smokies on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Be cautious as the bacon can become chewy if overheated.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the smokies in a single layer. Cover the skillet with a lid to trap the heat and moisture. Cook for about 5-7 minutes, turning occasionally, until they are heated through and the bacon is crispy again.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the smokies in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will keep the bacon crispy and the brown sugar caramelized.

• Oven: Used to bake the smokies at a consistent temperature of 350°F (175°C) until the bacon is crispy and the sugar is caramelized.

• Baking sheet: Provides a flat surface to place the wrapped smokies on for baking.

• Toothpicks: Used to secure the bacon around each smokie, ensuring they stay wrapped during baking.

• Knife: Essential for cutting the bacon into thirds.

• Cutting board: A safe surface to cut the bacon on.

• Measuring cup: Used to measure out 1 cup of brown sugar accurately.

• Oven mitts: Protects your hands when placing the baking sheet in the oven and removing it once the smokies are done.

• Tongs: Useful for handling the hot smokies after they are baked.

• Serving platter: A nice presentation piece to serve the finished brown sugar smokies.

Pre-cut the bacon: Cut the bacon into thirds ahead of time and store it in the fridge to save time when assembling the smokies.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the smokies from sticking.

Preheat the oven: Make sure to preheat your oven before you start wrapping the smokies to ensure it’s ready to go.

Assemble in batches: Work in batches to wrap the smokies with bacon and sprinkle with brown sugar to streamline the process.