Save This Recipe
We'll email this post to you, so you can come back to it later!
Years ago, I brought a tray of these to a holiday party at my friend Susan’s house. You know the kind — twinkle lights everywhere, kids running wild, adults huddled near the snacks trying to pretend they weren’t going back for thirds. I set the warm tray down, turned around to hang up my coat… and when I came back? Gone. Not one left. Someone even asked if I had another batch in the car. That’s when I knew I had something special.
There’s just something about that combination — smoky sausage, salty bacon, that caramelized brown sugar crust — it hits all the right notes. They’re bite-sized, easy to make ahead, and guaranteed to vanish faster than you can say “Who brought these?!”
Why You’ll Love These (Like, Really Love These)
-
Ridiculously easy — minimal prep, maximum reward
-
Only 4 ingredients — no fancy stuff, just pantry staples
-
Perfect party food — football, holidays, potlucks, you name it
-
Sweet + salty magic — that brown sugar gets all bubbly and sticky in the best way
-
Totally flexible — you can dress ’em up or keep it simple
Ingredient Notes (and a Few Friendly Tips)
Little Smokies:
I always use the classic beef or pork cocktail sausages — Hillshire Farm or Eckrich work great. Just make sure to pat them dry with a paper towel first so the bacon sticks and things don’t get too watery in the pan.
Bacon:
Thin-cut bacon is key here. Thick-cut won’t crisp up as well and tends to overpower the bite. Cut each slice into three even pieces — no need to be exact, just eyeball it. If you’re a planner, you can even pre-cut the bacon the night before and store it in the fridge.
Brown Sugar:
Dark or light — either one works. Dark will give you a deeper molasses flavor, while light sugar is a bit more mellow. You do you.
Black Pepper:
Totally optional, but I love a little freshly cracked black pepper on top to cut through the sweetness. Think “salted caramel,” but savory.
Let’s Make ‘Em! (You Might Wanna Double the Recipe)
-
Preheat that oven to 350°F and grease your baking dish or sheet pan with cooking spray. You can also line it with foil if you’re after easy cleanup (who isn’t?).
-
Pat the little smokies dry — just a quick blot with paper towels. This helps the bacon stick and keeps the sugar from sliding off.
-
Wrap each sausage with a piece of bacon and secure it with a toothpick. Don’t worry if they look a little rustic. They’ll crisp up and look gorgeous once baked.
-
Shake in brown sugar — grab a zip-top bag, toss in the sugar, and coat a few sausages at a time. Shake gently, like you’re panning for edible gold.
-
Line ‘em up on your prepared baking sheet. Don’t overcrowd them — give each one a little breathing room so they crisp, not steam.
-
Add black pepper, if using. Just a sprinkle!
-
Bake for 30–35 minutes until the bacon is browned and bubbling. Want them even crispier? Pop them under the broiler for a few minutes, but keep an eye on them — sugar burns fast!
Variations, Twists & Fancy Upgrades
Feeling adventurous? Here’s how you can dress these up without making things fussy:
-
Spicy-sweet: Add a pinch of cayenne or chili powder to the brown sugar.
-
Maple moment: Swap the brown sugar for maple syrup (or drizzle some on top before baking).
-
Southern-style: Add a dash of bourbon to the sugar — just a splash for flavor.
-
Holiday flair: Mix in a bit of crushed rosemary or thyme for an herby finish.
-
BBQ-ish: Brush with a thin layer of BBQ sauce before broiling — smoky heaven.
Make Ahead, Store & Reheat Like a Pro
These are ideal for prepping in advance — and trust me, it’s worth making extra.
To Make Ahead:
Wrap and sugar-coat your little smokies the day before. Store them in a covered container in the fridge, raw and ready to bake.
To Store Leftovers (if any survive):
Let them cool completely, then refrigerate in an airtight container for up to 3 days.
To Reheat:
A quick 5–7 minutes in a 350°F oven does the trick. The microwave works in a pinch, but the oven helps crisp them back up.
Wrapping It Up (Pun Absolutely Intended)
Whether you’re hosting game day, bringing a plate to a church potluck, or just want something warm and comforting for a Friday night movie marathon — these Brown Sugar Bacon Little Smokies are the MVP of appetizers. They’re sweet, salty, and just the right amount of indulgent.
If you try them, let me know how it goes! Did you add a twist? Were there any left? Leave a comment — I read every single one with a cup of coffee in hand and a smile on my face.
Happy snacking,
Brown Sugar Bacon Little Smokies
Ingredients
- 16 oz little smokies sausages
- 1 lb thin-cut bacon, sliced into thirds
- 0.75 cup brown sugar, packed
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a baking dish or line it with foil.
- Pat sausages dry. Wrap each with a third slice of bacon and secure with a toothpick.
- Place brown sugar in a zip-top bag. Add sausages in batches and shake to coat.
- Place coated sausages on the pan and sprinkle with black pepper.
- Bake for 30–35 minutes until bacon is browned. Broil for 2–3 minutes if crispier bacon is desired.
- Serve warm and enjoy!