Bacon-Wrapped Cocktail Sausages (Print)

Crispy bacon-wrapped cocktail sausages with sweet caramelized glaze. Perfect party appetizer in just 50 minutes.

# What you'll need:

→ Meats

01 - 24 mini cocktail sausages (12 oz)
02 - 12 slices bacon (8 oz), cut in half

→ Glaze

03 - 1/2 cup brown sugar
04 - 1/4 teaspoon cayenne pepper, optional for heat
05 - 1 tablespoon maple syrup or honey, optional for extra glaze

# How To Make It:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
02 - Cut each bacon slice in half crosswise using a sharp knife.
03 - Wrap each cocktail sausage with a half-slice of bacon, securing with a toothpick.
04 - Arrange the bacon-wrapped smokies seam-side down on the prepared baking sheet.
05 - In a small bowl, mix brown sugar and cayenne pepper if using.
06 - Sprinkle the brown sugar mixture evenly over the smokies. Drizzle with maple syrup or honey for extra caramelization if desired.
07 - Bake for 30 to 35 minutes until bacon is crisp and the glaze is bubbling. For extra crispiness, broil for 1 to 2 minutes at the end, watching closely.
08 - Cool slightly before serving. Serve warm with toothpicks for easy handling.

# Expert Tips:

01 -
  • They disappear faster than you can say appetizer, which means everyone actually likes them and youre not stuck with leftovers.
  • The sweet and salty contrast hits every craving at once, so picky eaters and adventurous ones both reach for seconds.
02 -
  • Dont skip the toothpicks or the bacon will unravel halfway through baking and youll end up with a messy tray instead of neat little bundles.
  • Broiling at the end makes them dangerously crispy and irresistible, but stay close because the sugar can go from golden to burnt in seconds.
03 -
  • Use thin-cut bacon if you can find it, because it crisps faster and wraps more neatly without adding too much chew.
  • Press the brown sugar mixture gently onto each piece with your fingers instead of just sprinkling so it actually sticks and caramelizes instead of falling off into the pan.
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