The combination of gooey sweetness, bacon, and a little spice in our Bacon Wrapped Smokies creates a perfect paradox of simple and spectacular!
Spoiler alert: When you try my recipe for Bacon Wrapped Smokies, you will be taking a pig-in-a-blanket to a new, deliciously indulgent dimension! I mean, how can you go wrong with pork wrapped in pork?! Then, on top of that, a dose of cayenne pepper for the zing that really separates this recipe from other Bacon Wrapped Smokies add brown sugar… oh my. I can’t take all the credit, though, because I am thoroughly convinced that the delectable blend of savory, sweet, smokey, and spicy in these smokies is a gift from the food fairy! After all, I like to give credit where credit is due.
Regardless of the true source, young and old alike will fall in love with these little piggies. One bite into their firm texture, mixed with their gooey-hot sweetness and you’ll be a slave for life.
What Ingredients Do You Need To Make Bacon Wrapped Smokies?
To make them, you will need lil’ smokies, bacon, brown sugar and cayenne pepper. How simple is that? Then, you wrap ‘em, roll ‘em, poke ‘em, and bake ‘em. Voila! The addition of cayenne pepper to my recipe helps these smokies hit that next level.
How To Make This recipe
Because they are so easy to make, Bacon Wrapped Smokies are the perfect appetizer when you’re short on time. You don’t even have to cook the bacon ahead of time. Like I said, four ‘ems and you simply wait while the oven finishes the job! If you are up for a tiny bit of extra work, in exchange for some added flavor, you can make bacon wrapped smokies dipping sauce with ketchup, Worcestershire sauce and brown sugar. Mmmm…mmm…mm! And don’t forget the classic combination of bacon wrapped smokies with bbq sauce. You also have the option of making this recipe even more simple with bacon wrapped smokies crockpot.
Other variations include bacon wrapped smokies without brown sugar, bacon wrapped smokies with maple syrup, or add a tangy element with bacon wrapped smokies with brown sugar and bbq sauce.
Are These Similar To Bacon Wrapped Water Chestnuts?
Well, yes! You won’t get the pork-around-pork factor in Bacon Wrapped Water Chestnuts, but you’ll get the wrap-with-bacon part, accentuated with a wonderfully crispy texture and a bit of Worcestershire sauce. Yummm-ee!
More Delicious Bacon Wrapped Appetizers:
The best part about bacon wrapped appetizers is that everything wrapped in bacon tastes better, right! There truly is no end to the possibilities of bacon-wrapped-ness. If you can make my smokies, you can make bacon wrapped anything. With any of these recipes, you can coat the bacon wrapped ingredient with brown sugar, maple syrup or bbq sauce. Play around with it! Oh! And, don’t forget the toothpicks!
Bacon Wrapped Avocado
Bacon wrapped avocado are easy and ohhh so decadent. Just cut the avocado into wedges, twirl bacon, cook and chomp.
Bacon Wrapped Chicken Bites
Not surprisingly, bacon wrapped chicken bites are very similar to, you guessed it, our delectable bacon wrapped chicken. You just dice the chicken breast before wrapping in bacon.
Bacon Wrapped Shrimp
Have you noticed the pattern here? We’re ‘em-ing in all of these recipes. Just a reminder, it’s wrap’em, roll’em (try a little chili powder and salt), poke’em, and bake ‘em. ‘Em, ‘em, ‘em, ‘em! Just don’t forget to peel the shrimp first when you whip up bacon wrapped shrimp.
Bacon Wrapped Scallops
The texture of bacon wrapped scallops is amazing! After wrapping the scallops in bacon, dredge them in some cajun seasoning, secure them with a toothpick, and bake.
Bacon Wrapped Jalapenos
To make bacon wrapped jalapenos, first slice each jalapeno and prep by removing ribs and seeds (a spoon or melon baler works best, and this will cut down on the spiciness). Next, wrap each jalapeno slice, secure with a toothpick, and bake.
Bacon Wrapped Jalapeno Poppers
For bacon wrapped jalapeno poppers, follow pre-bake directions for our delicious cream cheese and bacon stuffed jalapeno poppers, wrap each popper with bacon, and there you have it! Ready to bake!
Bacon Wrapped Tater Tots
Bacon wrapped tater tots make for a delightful breakfast. Move over Waffle House! Before baking, wrap each tater tot in a bit of American cheese, and then with bacon. Coat or dredge with maple syrup or brown sugar, secure with a toothpick.
Can you make this ahead of time: Follow the recipe until it is time to put in the oven. Cover securely and put them in the fridge for up to 24 hours.
How to freeze (as if there will be any left): If you do have leftovers, just put the smokies in a freezer safe container, and keep them in the freezer for no more than 3 months (again, as if they will be forgotten).
What to serve with Bacon Wrapped Smokies: I really can’t think of anything that wouldn’t go well with this dish, but sauteed kale with lots of garlic is a grand choice as a side dish. The pungency of the greens and the bite of the garlic will complement my sweet and spicy bundles of joy.
Bacon Wrapped Smokies Recipe
If you can stand the heat in the kitchen, try my Bacon Wrapped Smokies recipe and share with your family and friends. They are sure to add a little messy playfulness to the atmosphere and everyone will feel it. I mean, we all remember little smokies from childhood, right? Let’s keep the legacy going!
Bacon Wrapped Smokies
- 1 14 Ounce Package Smoked Lil Smokies
- 15 Slices Bacon Uncooked, Cut Into Thirds
- 3/4 Cup Brown Sugar
- 1/4 Teaspoons Dried Cayenne Powder
- Preheat oven to 350 Degrees. Line a rimmed baking sheet with aluminum foil. (For an alternate cooking method try bacon wrapped smokies in air fryer)
- Wrap each smokie with a bacon piece, overlapping ends, then securing with a toothpick.
- Mix brown sugar and cayenne pepper in a shallow bowl then firmly press each smokie in mixture, coating generously.
- Place in a single layer on prepared pan and bake in preheated oven for 30 minutes or until bacon is browned. Flip the sausages and continue to cook another 20-30 minutes or until bacon is browned on the second side.
- Remove from oven, and serve. CAUTION: These little buggers will be HOT, in more ways than one, so a little cooldown period is advised.
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