Bacon Wrapped Smokies

On Christmas Eve, we hosted an appetizer party.  Everyone knew that there would be a prize for the favorite recipe, so my family all brought their A-game.  The winner of this fun evening was…my grandparents’ Bacon Wrapped Smokies.  These were so good that people were fighting over the last ones in the pan, people were searching their kids’ plates for leftovers…they were a hot commodity and an obvious winner.

When I made them the other day to share with you guys, I had declared that a vegetarian day (I try and do that a few days a week).  Well, as soon as these babies were out of the oven, I took one look at them and thought, well, tomorrow can be a vegetarian day as I proceeded to eat six.


I’m telling you friends, these are unbelievably good!  You can serve them as an appetizer, alongside a brunch, as a snack, a lunch…just make them.

My grandparents gave me their recipe and I tweaked it just a little.  They used a dry BBQ sauce but I like to use ingredients I typically have in my kitchen, so I used a bottled BBQ sauce.  I’m telling you…so.freaking.good.

This recipe makes one big batch of smokies.

Shopping List
1 (14 oz) package of little smokies sausages (I used beef)
1 pound of uncooked bacon
toothpicks for securing
2 cups of brown sugar
about 8 tablespoons of your favorite BBQ sauce

Preheat oven to 350 degrees.

Line a baking sheet with foil.  Then place a wire cooling rack on top of the baking sheet.  You are going to place your smokies on the rack to bake and then the sauce will drip down through the rack and land on your foil-lined baking sheet.  After your finished baking, it will be easier to clean up if your baking sheet is covered with foil.  By using the rack, the smokies will crisp up all around as they bake in the oven.  If you do not have a wire rack (the kind you would use when you’re cooling cookies after they’ve come out of the oven), they you can just bake them on your foil-lined baking sheet.  Spray the wire rack with Pam (or the foil if you don’t have a wire rack).  Set this aside.

Next, take your bacon and cut it into thirds.  Take each third and wrap it around one smokie securing it with a toothpick.  Wrap each sausage.

In a mixing bowl, combine your brown sugar and BBQ sauce.  You are creating a thick, crumbly mixture here.  If your mixture is too smooth, then add a bit more brown sugar.  This should be crumbly.  Take each secured wrapped smokie and roll it in your sugar mixture.  The smokie won’t completely coat but there should be sugar on each one.  Place each sugar coated smokie on your rack.  Continue until they’re all coated.

Bake your smokies for 30 minutes.

Remove from oven and serve immediately or keep warm until you’re ready to serve.

Listen, this coarse sugary mixture bakes up on these smokies to perfection.  I’m telling you…these are DIVINE.  If you make them at your next party, they will be gone in seconds!


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  • Amie February 22, 2016 at 8:11 pm

    I can't wait to try this!! Sounds delightful!

  • Farryn Bussa August 31, 2016 at 6:59 am

    What type of BBq sauce was used. I’m sure that makes a huge difference in the taste.

  • MarlaB September 1, 2016 at 10:26 am

    Can you please share what dry BBQ your grandparents used? These look delicious and I can’t wait to make them. Thanks for always sharing your favorite recipes and working so hard on your blog.

  • AnnJeanette October 6, 2016 at 2:15 pm

    Do you think it would be possible to prep everything ahead of time (like the night before) and then just bake them right before the event? Or will this recipe not turn out well if it is prepped ahead?

    • Mix and Match Mama October 6, 2016 at 2:38 pm


  • Alana H October 21, 2016 at 7:46 pm

    Just made these for a potluck lunch- big crowd pleaser and gone within minutes!
    I prepped everything the night before and baked it in the morning and it turned out great.