- 1 pound sliced bacon
- 1 package (16 ounces) miniature smoked sausage links
- 1/3 cup packed brown sugar
- Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
- Place in a foil-lined 15-in. x 10 in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. Yield: about 3-1/2 dozen.
Reviews for Smoky Bacon Wraps
"We LOVE these! I make these for many of our parties and gatherings through out the year. The only thing I do just a little different is to drizzle just a little bit of pure maple syrup over the top of the smokies at the very end of cooking and I keep them warm in a slow cooker on the warm setting."
"I am giving this recipe a 5-star rating but with the noted changes I have made based on the previous reviews. First I added 1/4 tsp of cayenne pepper to the brown sugar. This resulted in a sweet heat combination which everyone loved. Secondly I made two batches but on both I speared the sausages individually and they were placed on the pan without touching each other. I think this is important for baking purposes to ensure the bacon gets crisp. The first batch I made I prepped hours prior to baking-only used about 3/4 of the brown sugar mix and placed them on a baking sheet lined with layers of paper towels. I transferred these to a baking sheet lined with foil and sprayed with non stick cooking spray. I topped them off with the remainder of the brown sugar/cayenne pepper mixture. The second batch I prepped and baked right away-but I did spray the foil with non cooking spray first and again I kept a small amount of space between all the wrapped sausages. I also reduced the temp to 375 degrees and I only baked them for 30 minutes. After baking for the 30 minutes I put them under a very hot broiler for about 2 minutes which crisped up the bacon and the sausages were perfect. I made a dip using 1/4 cup each mayonnaise and chili garlic sauce, 1/2 cup brown sugar and 1/8 tsp black pepper. I made the dip hours ahead and stored in the refrigerator until almost serving time. Just prior to serving I added 1 T of freshly chopped chives. The Smoky bacon wraps were gone in minutes."
"I have made these for years. Always great. Get many compliments. but most of all they keep going back for more & want the recipe. My husband likes making them also."
"Put a little melted butter in the bottom of your pan which keeps it from sticking and burning"
"I just made these this evening for our monthly Ladys night at Church. I flowed everything right down to the letter. First of all the brown sugar wouldn't stick to the bacon when I sprinkled the 1/2 cup over it. And I'm sorry but these were just not that great. I wished now that I would have just served these like I normally do with bbq sauce or mustard. I won't be making these again."
"VERY TASTY and EASY - a crowd pleaser for sure! I cut the bacon into 3rds, as recommended. Set them in the fridge overnight w/ brown sugar, but it melted and when I baked them the next day, they started to burn on the bottom after 15 minutes. Obviously too much brown sugar! So I quickly put them onto a large foil lined cookie sheet (no more sugar) to ensure the bacon was cooked, baked for another three minutes and they were DONE. If you do these for 30 - 40 minutes they'll be burned to a crisp, so watch the time. Next time I'll try them on a rack on a cookie sheet and sprinkle the sugar on top. Once done I stuck them w/ toothpicks and served them w/ Mississippi honey mustard sauce. They were a big hit! Keeper appetizer for sure."
"These little smokies are always a vaverite in my home ,and don't last long! Yum yum! Yum!"
"My aunt gave me this recipe years ago with one minor change, Instead of dipping them in maple syrup we drizzle it all over them before adding the brown sugar which helps it stick to the smokys and helps prevent the sugar from burning they are a fabulous hit at all of our partys EVERYONE LOVES them!"
"These are great. I would suggest lining the pan with foil and then spraying with cooking spray. Sugar can cause them to burn easily, so you just have to keep an eye on them. I also secure the wrapped sausage links with toothpicks to secure them. It makes serving them a snap."