There’s something irresistibly delicious about the combo of sweet and smoky, and this Brown Sugar Bacon Little Smokies Recipe nails it every time. Crispy bacon wrapped around savory little smokies, coated in a caramelized brown sugar glaze—it’s the kind of bite-worthy appetizer that disappears fast at any gathering.

The image shows many small bites of sausages wrapped in crispy bacon, arranged neatly in rows on a white marbled surface. Each piece has a deep reddish-brown color from the cooked sausage and a golden-brown crispy texture from the bacon, with some parts showing a slight charring. Each bite is held together with a light brown wooden toothpick pushed through horizontally. The bacon looks caramelized and shiny, with a slightly crunchy crust on top, and the sausages peek out from each end with a smooth, glistening surface. The bites sit close together, fitting tightly in a rectangular arrangement, and the whole scene is brightly lit, showing the moisture and texture clearly. 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 Little Smokies Recipe
Top Tip
How to Serve Brown Sugar Bacon Little Smokies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Sugar Bacon Little Smokies Recipe

Why You'll Love This Recipe

I’ve made this Brown Sugar Bacon Little Smokies Recipe a million times for friends and family, and I never get tired of how easy and tasty it is. Honestly, it’s one of those recipes that feels fancy but comes together with minimal fuss.

Quick prep: It takes just about 15 minutes to get everything ready, making it perfect for last-minute hosting.
Satisfyingly sweet and savory: The brown sugar melts into the bacon, creating a sticky glaze that balances perfectly with the smokies.
Great crowd-pleaser: Everyone loves finger food, and these bites always get rave reviews at parties.
Flexible to customize: You can tweak the sugar level or add spices to suit your taste and occasion.

Ingredients & Why They Work

The magic of this Brown Sugar Bacon Little Smokies Recipe lies in its simplicity—just a few pantry staples that blend beautifully to create decadent appetizers everyone will love. Here’s a quick peek at why each ingredient matters:

Flat lay of fresh little smokies sausages arranged neatly, long thin slices of raw bacon cut into thirds laid flat, a small white ceramic bowl filled with packed brown sugar, a small white bowl holding freshly ground black pepper, all ingredients separated and symmetrically placed 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 sausages: These mini smoked sausages are the perfect bite-sized protein and bring that classic smoky flavor. Patting them dry helps the bacon stick better.
Thin-cut bacon: Using thin-cut bacon makes it easier to wrap around each smokie and crisp up nicely without overcooking the sausage inside.
Brown sugar: It carmelizes while baking, giving a beautiful sweet crust that contrasts with the smoky bacon—plus, it helps the bacon hold onto the tiny sausages.
Black pepper: Just a fresh grind adds a subtle kick and keeps the flavor from being too sweet.

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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

While I love the classic version of this brown sugar and bacon combo, I’ve had so much fun experimenting with little twists. Feel free to make it your own—you really can’t go wrong!

Spicy kick: I sometimes sprinkle cayenne pepper or chili powder on the brown sugar for a smoky heat that wakes up the palate.
Maple syrup swap: Tried swapping brown sugar for a little drizzle of maple syrup—it adds a unique sweetness that’s super tasty.
Honey mustard glaze: For a tangy twist, brush a mix of honey and Dijon mustard on before baking.
Smoky paprika: Adding smoked paprika to the pepper seasoning layer gives an extra depth of flavor if you’re feeling adventurous.

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

The image shows three small sausages wrapped in crispy bacon on a small, round, white plate with a thin brown rim. The bacon is golden-brown and looks crunchy with some sugar crystals sprinkled on top, giving a shiny and textured look. The sausages inside are a reddish-brown color and slightly visible at both ends. Behind the small plate, there is a larger white plate filled with more of these bacon-wrapped sausages, placed on a white marbled surface. Several toothpicks are scattered nearby, adding to the casual, snack-like presentation. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Sausages

Start by greasing your baking dish or sheet pan with a nonstick spray or line it with foil for easy cleanup. Preheat the oven to 350°F. Pat the little smokies dry with a paper towel—this helps the bacon stick and ensures the sugar glaze clings well later.

Step 2: Wrap Each Smokie with Bacon

Take each little smokie and wrap it tightly with a slice of thin-cut bacon. Because the bacon slices are longer, I usually cut each one into thirds to have perfectly sized strips for wrapping. Secure each wrapped smokie with a toothpick so nothing slips off during cooking.

Step 3: Coat in Brown Sugar and Pepper

Place your brown sugar in a large zip-top bag. Toss in a few of the bacon-wrapped smokies, seal, and gently shake to coat them evenly in that sweet sugar. Remove them onto the prepared pan, then repeat with the rest. Finish with a few cracks of freshly grated black pepper on top—it balances the sweetness perfectly.

Step 4: Bake to Perfection

Bake for 30 to 35 minutes until the bacon crisps and the sugar is melted into a sticky, caramelized coating. If you want your bacon extra crisp, I recommend broiling for a few minutes at the very end—but watch carefully so it doesn’t burn!

Top Tip

From my kitchen to yours, these are a few tips I’ve picked up to ensure your Brown Sugar Bacon Little Smokies come out flawless every time.

Thinner bacon is key: I always use thin-cut bacon because it crisps faster without overcooking the smokie inside.
Don’t skip drying the sausages: Moisture on the little smokies can prevent the bacon from sticking well and cause uneven caramelization.
Use fresh black pepper: It adds just enough bite to cut through the sweetness without overpowering the other flavors.
Watch the broiler closely: If you broil for extra crispiness, stay by the oven—bacon and sugar can burn quickly under intense heat.

How to Serve Brown Sugar Bacon Little Smokies Recipe

Garnishes

I like to sprinkle a bit of finely chopped fresh parsley or chives over the finished little smokies for a pop of color and freshness. Sometimes I serve it with a side of whole grain mustard or a smoky BBQ sauce for dipping—it really elevates the flavor experience!

Side Dishes

These are fantastic alongside classic party favorites like creamy macaroni and cheese, a crunchy coleslaw, or even simple roasted vegetables. If you want to lean into comfort food vibes, a big bowl of baked beans also pairs beautifully.

Creative Ways to Present

For special occasions, I sometimes serve these on a wooden cheese board adorned with fresh fruit and nuts, turning them into a fancy appetizer spread. Another fun idea is threading a few wrapped smokies onto cocktail picks with a small wedge of pineapple or jalapeño for an eye-catching twist.

Make Ahead and Storage

Storing Leftovers

Leftover brown sugar bacon little smokies store well in an airtight container in the refrigerator for up to 3 days. I always let them cool completely before storing to keep the bacon from getting soggy.

Freezing

If you want to make a big batch ahead, these freeze well after baking. Just freeze them on a baking sheet first, then transfer to a freezer bag. When you’re ready, reheat from frozen in the oven at 350°F until warmed through and crispy.

Reheating

I reheat leftovers in the oven on a wire rack placed on a baking sheet. This allows air to circulate and keeps the bacon crisp rather than soggy—microwaving tends to soften the bacon and lose that great texture.

Frequently Asked Questions:

Can I make Brown Sugar Bacon Little Smokies Recipe ahead of time?

Absolutely! You can prepare and wrap the little smokies a day in advance. Store them covered in the refrigerator before tossing in the brown sugar and baking. This is handy for parties or busy days.

What if I don’t have thin-cut bacon?

If you only have thick-cut bacon, you can still use it but cut the slices thinly before wrapping. Keep an eye on baking time as thicker bacon might take a bit longer to crisp up without overcooking the sausages.

Can I use a different sweetener instead of brown sugar?

Yes! Some people enjoy using maple syrup or honey instead of brown sugar. Just brush it on the bacon-wrapped smokies before baking. Keep in mind this changes the texture and flavor slightly, but it’s delicious in its own right.

How do I keep the bacon from curling up while cooking?

One trick is to either secure the bacon tightly with toothpicks or partially cook the bacon slices a minute or two before wrapping. Also, wrapping the smokies snugly helps keep the bacon flat against the sausage.

Final Thoughts

This Brown Sugar Bacon Little Smokies Recipe holds a special place in my appetizer rotation because it’s just so darn satisfying and easy to share. Whether you’re hosting a casual get-together or need a crowd-pleaser for game day, you’ll appreciate how effortlessly impressive they look and taste. I can't wait for you to try these and make them your own—they’ll quickly become a favorite in your kitchen too.