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Bacon-Wrapped Little Smokies

Cocktail sausages wrapped in bacon and baked with a sticky brown sugar glaze. The first tray to empty at any party.

By Wanda Oyola 1 h Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Bacon-wrapped cocktail sausages with a glossy brown sugar glaze and toothpicks, piled on a plate.

Bacon-wrapped little smokies are the game day and holiday party snack that never lasts long: tiny smoked sausages wrapped in bacon, brushed with a sweet and lightly tangy brown sugar glaze and baked until the bacon is crisp and the glaze turns sticky. A toothpick in each one makes them easy to grab.

The Thermomix® TM7™ melts the butter, brown sugar, maple syrup and mustard into a smooth glaze in 3 minutes, so the only hands-on work is wrapping. Baking on a rack in the oven lets the fat drip away, and a second coat of glaze near the end gives them that glossy, caramelized finish.

Made in the Thermomix® TM7™

Bacon-Wrapped Little Smokies

Makes: About 48 pieces

  • Prep20 min
  • Cook35 min
  • Total1 h
  • Serves12

Ingredients

For the sausages

For the glaze

Instructions

  1. Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with foil and set an oven-safe wire rack on top.
  2. Cut each bacon slice into 3 pieces. Wrap a piece around each sausage, overlapping the ends, secure it with a toothpick and place it on the rack.
  3. Place the brown sugar, butter, maple syrup, mustard and cayenne (if using) in the mixing bowl and cook 3 min/90°C (195°F)/speed 2, until the butter has melted and the glaze is smooth.
  4. Pour half of the glaze into a cup and set it aside for the second coat. Brush the wrapped sausages with the glaze left in the mixing bowl.
  5. Bake in the oven for 20 minutes. Brush with the reserved glaze and bake 10 to 15 minutes more, until the bacon is crisp and the glaze is bubbling.
  6. Let them rest on the rack for 5 minutes, because the glaze is very hot, then pile them on a platter and serve warm.

Tips

  • Make ahead: wrap the sausages up to 24 hours before the party, cover and refrigerate. Make the glaze and bake them just before serving.
  • Thin-sliced bacon crisps in the same time the sausages need. Thick-cut bacon may need 5 to 10 minutes more.
  • To keep them warm through a long party, set them in a small slow cooker on the warm setting.
  • Leftovers keep 3 days in the fridge. Reheat them in the oven at 180°C (350°F) for 8 to 10 minutes.

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