Name: Bacon Wrapped Smokies recipe
Ingredients: 1 (14-ounce) package Little Smokies Cocktail Sausages: These are the stars of the show! Little Smokies, also known as cocktail sausages or mini smoked sausages, are pre-cooked and readily available in most grocery stores. Look for the original flavor for the classic taste, but you can experiment with different varieties like cheddar or spicy for a twist.; 1 pound Bacon: Ah, bacon – the magic ingredient that elevates everything it touches! For Bacon Wrapped Smokies, regular-cut bacon works best. Thick-cut bacon can be a bit too bulky and may not crisp up properly in the same cooking time. You’ll want to choose a bacon that isn’t overly lean, as a bit of fat is essential for rendering and adding flavor. Applewood smoked or hickory smoked bacon will enhance the smoky flavor profile of the dish, but any good quality bacon will work wonderfully.; 1/2 cup Brown Sugar, packed: Brown sugar is the key to that irresistible sweet and savory glaze. The molasses in brown sugar adds depth and a hint of caramel notes that perfectly complement the saltiness of the bacon and smokiness of the sausages. Make sure to pack the brown sugar when measuring to ensure you get the right amount for the glaze.; 1/4 cup Ketchup: Ketchup provides the tangy base for the glaze. Its sweetness and acidity balance the richness of the bacon and brown sugar. Choose your favorite brand of ketchup – classic ketchup works perfectly here.; 2 tablespoons Apple Cider Vinegar: Apple cider vinegar adds a crucial element of brightness and acidity to the glaze. It cuts through the sweetness and richness, preventing the glaze from becoming cloying and adding a delightful tang that enhances the overall flavor profile. If you don’t have apple cider vinegar, you can substitute with white vinegar or even balsamic vinegar for a slightly different flavor dimension.; 1 tablespoon Worcestershire Sauce: Worcestershire sauce is a secret weapon for adding umami and complexity to savory dishes. Just a tablespoon of this fermented sauce brings a depth of flavor that you can’t quite put your finger on, but it makes a significant difference in the glaze. It adds a savory, slightly tangy, and subtly sweet note that ties all the flavors together.; Optional: 1/4 teaspoon Smoked Paprika: For an extra layer of smoky flavor, consider adding a pinch of smoked paprika to the glaze. This is entirely optional but highly recommended if you want to amplify the smoky notes and add a touch of warmth to the dish. It complements the bacon and little smokies beautifully.; Optional: Pinch of Red Pepper Flakes: If you like a little heat, a pinch of red pepper flakes can add a subtle kick to the Bacon Wrapped Smokies. This is also optional and depends on your preference for spice. Start with a small pinch and adjust to your taste.

Ingredients

Scale

1 (14-ounce) package Little Smokies Cocktail Sausages: These are the stars of the show! Little Smokies, also known as cocktail sausages or mini smoked sausages, are pre-cooked and readily available in most grocery stores. Look for the original flavor for the classic taste, but you can experiment with different varieties like cheddar or spicy for a twist.

1 pound Bacon: Ah, bacon – the magic ingredient that elevates everything it touches! For Bacon Wrapped Smokies, regular-cut bacon works best. Thick-cut bacon can be a bit too bulky and may not crisp up properly in the same cooking time. You’ll want to choose a bacon that isn’t overly lean, as a bit of fat is essential for rendering and adding flavor. Applewood smoked or hickory smoked bacon will enhance the smoky flavor profile of the dish, but any good quality bacon will work wonderfully.

1/2 cup Brown Sugar, packed: Brown sugar is the key to that irresistible sweet and savory glaze. The molasses in brown sugar adds depth and a hint of caramel notes that perfectly complement the saltiness of the bacon and smokiness of the sausages. Make sure to pack the brown sugar when measuring to ensure you get the right amount for the glaze.

1/4 cup Ketchup: Ketchup provides the tangy base for the glaze. Its sweetness and acidity balance the richness of the bacon and brown sugar. Choose your favorite brand of ketchup – classic ketchup works perfectly here.

2 tablespoons Apple Cider Vinegar: Apple cider vinegar adds a crucial element of brightness and acidity to the glaze. It cuts through the sweetness and richness, preventing the glaze from becoming cloying and adding a delightful tang that enhances the overall flavor profile. If you don’t have apple cider vinegar, you can substitute with white vinegar or even balsamic vinegar for a slightly different flavor dimension.

1 tablespoon Worcestershire Sauce: Worcestershire sauce is a secret weapon for adding umami and complexity to savory dishes. Just a tablespoon of this fermented sauce brings a depth of flavor that you can’t quite put your finger on, but it makes a significant difference in the glaze. It adds a savory, slightly tangy, and subtly sweet note that ties all the flavors together.

Optional: 1/4 teaspoon Smoked Paprika: For an extra layer of smoky flavor, consider adding a pinch of smoked paprika to the glaze. This is entirely optional but highly recommended if you want to amplify the smoky notes and add a touch of warmth to the dish. It complements the bacon and little smokies beautifully.

Optional: Pinch of Red Pepper Flakes: If you like a little heat, a pinch of red pepper flakes can add a subtle kick to the Bacon Wrapped Smokies. This is also optional and depends on your preference for spice. Start with a small pinch and adjust to your taste.

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Instructions

Step 1: Preheat Your Oven and Prepare Baking Sheet

Preheat Oven to 375°F (190°C): Start by preheating your oven to 375°F (190°C). This temperature is ideal for cooking the bacon through and caramelizing the glaze without burning it.

Line Baking Sheet: Line a baking sheet with parchment paper or aluminum foil. This will make cleanup much easier and prevent the smokies from sticking to the pan. For extra crispiness and to allow for better air circulation, consider using a wire rack placed inside the baking sheet. This will elevate the smokies and allow the bacon to crisp up more evenly.

Step 2: Prepare the Bacon and Smokies

Cut Bacon Strips in Half: Lay out the bacon strips and cut each strip in half crosswise. This will give you shorter pieces of bacon that are the perfect length for wrapping around the little smokies.

Wrap Smokies with Bacon: Take one piece of bacon and wrap it around a little smokie. Overlap the bacon slightly to secure it in place. You can use a toothpick to secure the bacon if needed, but usually, they will stay wrapped on their own. Repeat this process with all the little smokies until they are all wrapped in bacon.

Step 3: Arrange Smokies on Baking Sheet

Place Wrapped Smokies on Baking Sheet: Arrange the bacon-wrapped smokies on the prepared baking sheet in a single layer. Make sure they are not overcrowded, as this can prevent them from cooking evenly and crisping up properly. If using a wire rack, place them on the rack.

Step 4: Bake the Smokies

Bake for 20-25 Minutes: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bacon is cooked through and starting to crisp up. The exact cooking time may vary slightly depending on your oven and the thickness of the bacon. Keep an eye on them and adjust the time as needed.

Step 5: Prepare the Glaze (While Smokies are Baking)

Combine Glaze Ingredients in a Small Bowl: While the smokies are baking, prepare the glaze. In a small bowl, combine the brown sugar, ketchup, apple cider vinegar, and Worcestershire sauce. If using, add the smoked paprika and red pepper flakes at this stage.

Whisk to Combine: Whisk all the glaze ingredients together until they are well combined and the brown sugar is mostly dissolved.

Step 6: Glaze and Finish Baking

Remove Smokies from Oven: After 20-25 minutes, remove the baking sheet from the oven.

Brush with Glaze: Using a pastry brush or spoon, generously brush the glaze over the bacon-wrapped smokies, ensuring they are evenly coated.

Return to Oven and Bake for 5-10 Minutes: Return the baking sheet to the oven and bake for another 5-10 minutes, or until the glaze is bubbly, caramelized, and slightly sticky, and the bacon is nicely crisped up. Keep a close watch during this final baking stage to prevent the glaze from burning.

Step 7: Rest and Serve

Remove from Oven and Let Rest: Once the smokies are glazed and cooked to perfection, remove them from the oven and let them rest for a few minutes before serving. This will allow the glaze to set slightly and the flavors to meld together.

Serve Hot: Bacon Wrapped Smokies are best served hot right out of the oven while the bacon is crispy and the glaze is warm and gooey.

Nutrition

Serving Size: one normal portion
Calories: 150-200 kcal
Sugar: 7-9 grams
Sodium: 300-400 mg
Fat: 12-15 grams
Saturated Fat: 5-7 grams
Unsaturated Fat: 6-8 grams
Carbohydrates: 8-10 grams
Protein: 6-8 grams
Cholesterol: 30-40 mg