Brown Sugar Bacon Smokies Recipe Easy Perfect December Party Appetizer

Name: Brown Sugar Bacon Smokies
Prep time: 20 min
Cook time: PT-491322H4M20S
Total time: PT-491322H4M20S
Cuisine: American
Ingredients: 1 lb (450g) little smokies sausages; 12 slices thick-cut bacon; ½ cup (100g) brown sugar (dark or light); 1 tsp garlic powder; ½ tsp black pepper; ¼ tsp chili flakes (optional)

Posted on January 17, 2026

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There’s this smell that instantly takes me back to cozy December nights: the sweet, smoky scent of brown sugar caramelizing on sizzling bacon-wrapped smokies. I’ve made these brown sugar bacon smokies so many times during the holidays, I’ve lost count. Each batch feels like a little party in my kitchen, and honestly, they fly off the tray faster than I can say “pass me another one.”

One chilly evening a few years back, I brought these to a last-minute holiday gathering, expecting a few polite bites. Instead, they disappeared in minutes, with everyone asking for the recipe. That’s when I knew I had to perfect this recipe and share it with you. It’s the kind of appetizer that’s ridiculously easy but feels like you put in so much effort (shh, your secret’s safe with me). If you’ve got a December party coming up, these brown sugar bacon smokies are exactly what you want on your snack table.

Why You’ll Love This Recipe

Okay, real talk—these brown sugar bacon smokies have completely spoiled every other party appetizer for me. Here’s why they’re my go-to for December gatherings:

Sweet and salty magic: The way the brown sugar caramelizes on crispy bacon-wrapped smokies is pure heaven. It’s like a flavor explosion in your mouth every time.
Crazy easy to make: From start to finish, you’re looking at about 30 minutes. I’ve whipped these up even when running late for a party, and they never disappoint.
Perfect finger food: No forks, no fuss. Just grab, pop, and savor. My nephew once ate six in a row and didn’t even blink.
Make-ahead friendly: You can prep them the day before, then bake whenever you’re ready. Less stress, more party vibes.

Honestly, these brown sugar bacon smokies are the kind of recipe that turns any get-together into a celebration. They bring everyone together around the snack table, and once you try them, you’ll want to make them over and over again. Trust me on this one.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s simple, straightforward, and you probably already have most of it in your kitchen. I’ve broken down the ingredients so you know exactly why each one is here (because understanding the ‘why’ makes you a better cook, promise).

Little smokies sausages (1 lb / 450g) — These bite-sized sausages are the star of the show. I use Hillshire Farm brand because they’re juicy and have the perfect snap, but any brand works.
Bacon slices
Brown sugar (½ cup / 100g) — This is what gives the smokies their irresistible glaze. I use dark brown sugar for richer flavor, but light brown sugar works fine too.
Garlic powder (1 tsp) — Adds a subtle savory depth that balances the sweetness perfectly.
Black pepper (½ tsp) — Freshly cracked is ideal, but pre-ground works in a pinch.
Optional: chili flakes (¼ tsp) — For a tiny kick if you like things a little spicy. I’m usually all in for this.

Pro tip: I always keep a pack of little smokies in my freezer for quick appetizers. They thaw fast, and you can throw together these brown sugar bacon smokies in no time.

Equipment Needed

You don’t need a fancy kitchen to make these brown sugar bacon smokies—I’ve made them in the tiniest kitchens and at big family parties alike. Here’s what I use:

Baking sheet — A rimmed one works best to catch all the drippy goodness. I line mine with foil or parchment paper for easy cleanup.
Wire rack (optional but recommended) — Placing the smokies on a rack lets the bacon crisp up all around instead of steaming on the pan.
Mixing bowl — For tossing the smokies with the brown sugar and seasonings.
Tongs or fork — To handle the smokies without burning your fingers (learned this the hard way).
Measuring spoons and cups — Because eyeballing brown sugar usually leads to a sticky mess.

Bonus: I use a silicone baking mat sometimes instead of foil. It’s reusable and saves a ton on cleanup. If you don’t have one, foil or parchment is perfect.

How to Make It: Step-by-Step

Alright, let’s make these brown sugar bacon smokies! I’m walking you through exactly how I do it, with all the little tips I’ve picked up along the way.

Preheat and prep (5 minutes)
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper. If you have a wire rack, set it on top of the baking sheet—you’ll thank me later when your bacon is perfectly crispy.
Wrap the smokies (10 minutes)
Cut each bacon slice in half crosswise. Take one little smokie and wrap it snugly with a half slice of bacon, securing it with a toothpick if you want (I usually do to keep things neat). Repeat until all smokies are wrapped.
Mix the glaze (2 minutes)
In a mixing bowl, combine the brown sugar, garlic powder, black pepper, and chili flakes if you’re using them. Give it a quick stir to mix everything well.
Coat the smokies (3 minutes)
Add the bacon-wrapped smokies to the bowl and toss gently until each one is generously coated in the brown sugar mixture. Be gentle—you want the sugar to stick but not fall off everywhere.
Bake (15-20 minutes)
Arrange the smokies in a single layer on the wire rack or directly on the lined baking sheet. Bake for 15 minutes, then check. The bacon should be crisp and the sugar caramelized and sticky. If needed, bake another 5 minutes, watching carefully so the sugar doesn’t burn.
Cool slightly and serve (5 minutes)
Let them sit for a few minutes after coming out of the oven—this helps the glaze set and saves you from burning your tongue (been there). Serve warm and watch them disappear.

Quick note: If you don’t have a wire rack, placing them directly on parchment works fine, but flip them halfway through baking for even crisping.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making these brown sugar bacon smokies way too many times…

Don’t skimp on bacon quality. Thick-cut bacon crisps better and holds the smokies snugly. Thin bacon can get rubbery.
Use dark brown sugar. It adds a deeper molasses flavor that makes these glow with flavor.
Keep an eye on the oven. Brown sugar can go from caramelized to burnt quickly, so around 15 minutes is usually perfect.
Wire rack = crispy bacon all around. If you skip this, turn the smokies halfway through baking.
Toothpicks are your friends. They keep everything together and make grabbing these little guys easier at parties.
Make them ahead. You can wrap and coat the smokies the day before, then bake just before serving. Saves time and stress.
Don’t overcrowd the pan. Give each smokie a little breathing room to crisp up rather than steam.
Let them cool slightly. The glaze is molten hot and sticky fresh from the oven—wait 3-5 minutes so you don’t burn your fingers or mouth.

Ways to Mix It Up

Once you’ve nailed the classic brown sugar bacon smokies, here’s where you can have some fun and make the recipe your own. I’ve tried all these, and they’ve all been crowd-pleasers.

Maple Glaze: Swap half the brown sugar for pure maple syrup. It adds a lovely depth and sticky sweetness that goes perfectly with bacon.
Spicy Kick: Add ½ teaspoon cayenne pepper or more chili flakes to the brown sugar mix if you like things fiery. I love the contrast of sweet and heat.
BBQ Twist: Mix in 2 tablespoons of your favorite BBQ sauce with the brown sugar before tossing the smokies. It gives a smoky tang that’s addictive.
Pineapple Surprise: Place a small chunk of pineapple inside the bacon wrap before baking for a tropical burst. Bonus: the pineapple caramelizes too!
Brown Sugar & Mustard: Add a teaspoon of Dijon mustard to the brown sugar mix for a tangy edge that cuts through the richness.
Cheesy Smokies: After baking, sprinkle with shredded sharp cheddar and pop under the broiler for 2 minutes until melty and golden. Dangerously good.
Herb Fresh: Scatter chopped fresh rosemary or thyme over the smokies right after baking for an herbal lift.

Serving Ideas & Storage

These brown sugar bacon smokies are party MVPs, but here’s how I like to serve and store them to keep the magic going.

Serving Suggestions

Warm and fresh: Serve straight from the oven with toothpicks or small appetizer forks for easy grabbing. Everyone loves them best warm.
With dips: A side of creamy ranch, honey mustard, or spicy sriracha mayo pairs beautifully.
Garnish: Sprinkle chopped green onions or parsley over the top for a pop of color and freshness.
Party spread: These pair amazingly with cheese boards, deviled eggs, and veggie trays for a full appetizer lineup.

Storage Tips

Room temperature: Keep leftovers in an airtight container for up to 2 days. Reheat gently in the oven or microwave.
Refrigerator: Store in a sealed container for up to 4 days. Reheat at 350°F (175°C) in the oven for 5-8 minutes to re-crisp the bacon.
Freezer: You can freeze cooked brown sugar bacon smokies in a single layer on a baking sheet, then transfer to a freezer bag. Freeze up to 2 months. Reheat in the oven on a wire rack for best results.

Pro tip: For quick reheat, pop frozen smokies in a 350°F oven for about 10 minutes. Bacon stays crispy, and glaze is perfect.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s the scoop on what you’re eating when you indulge in these brown sugar bacon smokies.

Nutrient	Per Serving (3 smokies)
Calories	180
Protein	7g
Carbohydrates	12g
Fat	12g
Sugar	8g

What to know: These are definitely a treat, thanks to the brown sugar and bacon fat, but they also pack a decent protein punch from the smokies. The sweetness comes mostly from the brown sugar, so if you’re watching sugar, you can adjust the amount or try the spicy variation without sugar.

Honest take: Yes, they’re indulgent. But they make a perfect party appetizer that keeps everyone happy and coming back for more. Balance them with veggies or lighter sides and enjoy without guilt.

Final Thoughts

So that’s my brown sugar bacon smokies recipe, perfect for December parties or any time you want a crowd-pleasing appetizer that’s ridiculously easy and totally delicious. I know I’ve gone on, but when you find a recipe this good, you want to shout it from the rooftops.

These smokies have become my holiday staple—they’re the first thing gone at every gathering I bring them to, and the requests for the recipe never stop. I hope you love making and eating them as much as I do.

Don’t be shy about making them your own! Try the variations, swap out ingredients based on what you have, or add your favorite spices. That’s how the best recipes evolve and become family favorites.

If you make these brown sugar bacon smokies, please drop a comment below and let me know how they turned out. Snap a pic and tag me on Instagram—I get genuinely excited to see your creations!

Happy snacking, and may your parties be full of laughter and these irresistible little bites.

FAQs

Q: Can I use turkey bacon instead of regular bacon?

A: Yes! I’ve tried turkey bacon for a slightly leaner version. It crisps up nicely but is a bit less fatty, so the smokies won’t be quite as rich. Still delicious though, especially if you’re watching calories.

Q: How do I know when the brown sugar bacon smokies are done?

A: Look for crispy, browned bacon and a sticky, caramelized glaze. The smell will be amazing—sweet and smoky. Use a toothpick to make sure the bacon feels firm, not soft. Usually about 15-20 minutes at 375°F does the trick.

Q: Can I make these ahead of time and reheat?

A: Totally. Wrap and coat the smokies the day before, keep them refrigerated, then bake fresh just before serving. Leftovers reheat well in the oven; just pop them at 350°F for 5-8 minutes to get that crisp back.

Q: What can I substitute for little smokies if I can’t find them?

A: You can use cocktail sausages or any small pre-cooked sausages. Just make sure they’re bite-sized and not too thick so they cook evenly with the bacon.

Q: Can I double or triple this recipe for bigger parties?

A: Absolutely! Just spread them out on multiple baking sheets so they’re not crowded, and keep an eye on baking time. Your kitchen will smell incredible, and you’ll be the star of the party.

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