Bacon Wrapped Smokies

Bacon Wrapped Smokies

Bacon Wrapped Smokies

May 19, 2016 by meggan 0 comments »

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Bacon Wrapped Smokies are salty, sweet, and insanely addictive. The homemade barbecue sauce is just two ingredients and everything is baked to succulent perfection!

I am convinced there is no better appetizer than Bacon Wrapped Smokies.

You get salty bacon with sweet barbecue sauce (2-INGREDIENT BARBECUE SAUCE) combined with chewy little sausages. They are so easy to make and always a hit.

You are pretty much guaranteed Party Rockstar Status if you make these.

Barbecue Wrapped Little Smokies actually started out as Bacon Wrapped Water Chestnuts. Which, by the way, are incredibly delicious and deserve their own post.

But in the mean time, sometimes people on planet Earth don’t like water chestnuts. A’hem, my husband.

So, I set out to find something else I could wrap in bacon and douse in [SPOILER ALERT] brown sugar and ketchup.

I considered bacon wrapped shrimp, but I was worried the shrimp would be completely rubbery by the time the bacon was sufficiently cooked. Since everyone in my house is obsessed with Little Smokies (AKA Lit’l Smokies), they seemed like a better choice for this recipe.

They are darn easy to make, too. The trick is to bake the meat first so you can pour off the grease before brushing on the barbecue sauce.

After you add the sauce, bake them again until everything is sticky, chewy, and positively caramelized.

Then just sit back and watch them disappear.

I’ve also heard of bacon wrapped smokies with brown sugar AND BUTTER, so that’s on my list to try next.

Bacon Wrapped Little Smokies

Yield: 8 servings

Prep Time: 5 min

Cook Time: 1 hour 5 min

Total Time: 1 hour 10 min

Bacon Wrapped Smokies are salty, sweet, and insanely addictive. The homemade barbecue sauce is just two ingredients and everything is baked to succulent perfection!

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Ingredients

  • 1 (14 ounce) package Little Smokies (about 40 links)
  • 1 pound bacon, each strip cut into thirds
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
Read the whole recipe on Culinary Hill