American
Brown Sugar–Glazed Bacon-Wrapped Smokies
Bite-size smoked sausages wrapped in thin bacon roast beneath brown sugar, mustard, and smoked paprika until the bacon crisps and the glaze turns mahogany and sticky.
10 servings · 25 minutes prep · 30 minutes cook
Ingredients
Wrapped Smokies
- 14 ounces fully cooked cocktail-size smoked sausages, about 36, patted very dry
- 12 thin slices smoked bacon, 12 thin slices, about 225 g total; each cut crosswise into thirds
Brown Sugar Glaze
- 3/4 cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Directions
Wrap for Even Rendering
- Heat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and set a clean wire rack over it.
- Wrap each fully cooked smoked sausage with one piece of bacon, overlapping only 1/4 inch. Arrange seam-side down with space between pieces.
Glaze and Roast
- Mix the brown sugar, Dijon, vinegar, paprika, and pepper into a damp paste. Brush a thin coating over each piece.
- Roast for 25–30 minutes until bacon is rendered and browned at the edges. If pale, broil 6 inches from the heat for 30–90 seconds, watching constantly until the glaze bubbles and turns mahogany.
Set the Lacquer and Serve
- Use tongs to transfer the smokies to a clean platter before cooling fat hardens around the rack. Rest 5 minutes so the sugar lacquer thickens.
- Serve warm with picks alongside. Discard any glaze that has touched raw bacon, and do not pour rendered pan fat over the finished appetizers. If service extends beyond 2 hours, hold the smokies at 140°F (60°C) or hotter. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C).
