Bacon Wrapped Smokies with Brown Sugar and Butter (Print version)
Sticky bacon wrapped smokies baked with brown sugar and butter until the bacon is crisp and the glaze is bubbling.
# Ingredients:
For the smokies
01 -
1 package (14 oz / 397 g) little smokies cocktail sausages, patted dry
02 -
1 pound (450 g) regular-cut bacon, strips cut into thirds
03 -
Wooden toothpicks
For the brown sugar butter glaze
04 -
1/2 cup (113 g) unsalted butter, melted
05 -
1 1/2 cups (300 g) packed light brown sugar, divided
06 -
1/4 teaspoon black pepper, optional
07 -
Pinch cayenne pepper, optional
# Instructions:
01 -
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish or line a rimmed sheet pan with foil for easier cleanup.
02 -
Cut the bacon strips into thirds. Wrap one bacon piece around each little smokie and secure with a toothpick.
03 -
Place the wrapped smokies in a single layer with the bacon ends tucked down when possible. Leave a little space between pieces so the glaze can bubble around them.
04 -
Stir the melted butter with 3/4 cup brown sugar, black pepper, and cayenne if using. Spoon the mixture evenly over the wrapped smokies.
05 -
Sprinkle the remaining 3/4 cup brown sugar over the top of the smokies, aiming for the bacon rather than one thick pile in the pan.
06 -
Bake for 20-25 minutes, until the bacon has rendered and the glaze is bubbling around the edges.
07 -
Raise the oven to 400°F and bake 4-6 minutes longer, watching closely, until the bacon edges are crisp and caramelized. Rest 5 minutes before serving.
# Good to know:
01 -
Best served warm while the glaze is sticky.
02 -
Makes about 40-45 pieces, depending on package size.
03 -
Use regular-cut bacon for the most even cooking.