Bacon-Wrapped Little Smokies

Bacon-Wrapped Little Smokies


  • 16 oz package of little smokies (or small cooked sausages) I use Hillshire Farm brand
  • 15 slices bacon, each cut into 3 smaller sections
  • 3/4 cup light brown sugar, packed
  • 1/2 tsp cayenne pepper more or less, according to your tastes
  • pinch of black pepper (optional)


  • Prepare a jelly roll pan (or large baking sheet with a rim), with a layer of aluminum foil, lightly coated with non-stick cooking spray. Set aside. Preheat oven to 350 F degrees.
  • Pat sausages dry with a paper towel and wrap each individual sausage with a piece of the cut bacon. Secure with a toothpick.
  • Add brown sugar, cayenne and black pepper to a large resealable plastic bag. Use a spoon to combine the sugar with seasonings.
  • Add several bacon wrapped sausages, seal bag and shake gently to coat. Repeat with all remaining sausages.
  • Line sugar rubbed sausages on a prepared baking sheet and bake for 30 -35 minutes, until bacon is browned.
  • For some extra crispness, broil for a couple of minutes after baking.

Frequently Asked Questions:

Can I use a different type of sausage for this recipe?

Absolutely! You can choose your favorite type of sausage or use a variety for added flavor.

What’s the purpose of patting the sausages dry before wrapping them in bacon?

Drying the sausages helps the bacon adhere better during the wrapping process, ensuring a secure fit.

Can I prepare Bacon-Wrapped Little Smokies in advance for a party?

  • Yes, you can assemble them ahead of time and refrigerate until ready to bake.
  • Adjust the baking time as needed.

How spicy are these little smokies with cayenne pepper?

The cayenne pepper adds a mild kick.