Brown Sugar Smokies
Featured in Allrecipes Magazine

Brown Sugar Smokies


"Bacon-wrapped yummies! You can make these little smokies on skewers or toothpick them to secure."

Ingredients 30 m {{adjustedServings}} servings 356 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted.
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Reviews 1595

  1. 2254 Ratings


Although there have been almost 100 rave reviews, I felt the need to add to the list! I make these lil' smokies for every function and gathering. People may even ask to make sure I am bringing them. They are a fantastic little snack that are just as good cooled off as they are right out of the oven. I definitely take the advice of others, and totally smother the bacon wrapped smokies with brown sugar...the more the better. I have found that they turn out perfect when I wrap them up the night before, put them in a covered bowl with the brown sugar, toss well, and let "marinate" all night. Then, covering them with all of the sauce they've created, I bake them for an extended time until crisp. Not being surprised if they take 45 minutes. The bacon must be crisp for my taste. It's even better if midway, you turn them. You won't be disappointed with all of the compliments you'll receive.


This recipe is perfect for the slow cooker...just wrap the smokies, and layer in the pot. Once I get two layers in, I add a thin layer of brown sugar and continue with a layer of smokies and brown sugar until I run out of smokies or run out of room! Just let them cook for a few hours and you're all set.


Awesome! A big mess to make and worth every single bit of it. Definitely use a broiling pan with slits so the fat and suagr can drip through and away from the sausages, otherwise you'll have a greasy, soppy mess. I used center cut bacon as someone suggested..I used 3 lbs. of the bacon for 2 pkgs. of the Lit'l Smokies, cutting each piece of bacon in half (crosswise). I dredged the bacon in brown sugar before rolling it around the sausage, then put the rolls in a ziploc bag with more brown sugar coating all of them (as suggested.) They sat in the fridge all day and were soaked in syrup when I went to broil them . I broiled on the center rack of my electric oven for 10 to 12 minutes on each side (til browned and crispy), sprinkling with more brown sugar after turning. I've never seen anything I've made disappear so fast. Served with the dipping sauce someone else suggested-1/4 cup mayo, 1/4 cup red chili sauce, and a 1/2 cup of brown's perfect with them. The sauce needs to be mixed well ahead of time for sugar to melt and flavors to meld. Absolutely delicious appetizer! Try it for your next gathering!! (P.S., I thought these were more of a 'manly' appetizer, but they were equally popular withe the women.)