Irresistible Bacon Wrapped Smokies with Maple Syrup

Here is my favorite bacon wrapped smokies recipe, with mini sausages wrapped in thick-cut bacon, glazed with maple syrup and brown sugar, and finished with just a hint of cayenne pepper for a little kick.

These bacon wrapped smokies are always the first appetizer to disappear at our parties. I’ve learned to make a double batch because they go so fast, and honestly, they’re perfect for game day snacks too.

What Kind of Bacon Should I Use?

Regular sliced bacon is what you’ll want for this recipe, and you can go with regular or thick-cut depending on what you prefer. Thick-cut bacon will give you a meatier bite and hold up well during cooking, while regular sliced bacon crisps up nicely and wraps more easily around the smokies. If you’re buying bacon specifically for this recipe, look for packages that have longer strips since you’ll be cutting them into thirds to wrap around each sausage. Stay away from pre-cooked bacon for this one – you need raw bacon that will cook alongside the smokies and soak up all that sweet maple glaze.

Options for Substitutions

This simple appetizer is pretty straightforward, but here are a few swaps you can make:

• Bacon: Regular bacon works great, but you can use thick-cut bacon if you prefer a meatier bite – just add a few extra minutes to the cooking time. Turkey bacon is an option too, though it won’t crisp up quite the same way.
• Mini smokie sausages: Can’t find smokies? Little cocktail wieners work just as well. You could also cut regular hot dogs into thirds for a budget-friendly option.
• Maple syrup: Real maple syrup gives the best flavor, but pancake syrup will work in a pinch. You can also try honey for a different sweetness, though the flavor will be a bit different.
• Brown sugar: Light or dark brown sugar both work fine here. If you’re out, you can use regular white sugar mixed with a teaspoon of molasses, or just use all maple syrup and skip the sugar altogether for a less sweet version.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with bacon-wrapped smokies is using thick-cut bacon, which won’t cook through in the same time as the smokies – stick with regular-cut bacon and make sure to wrap it snugly without overlapping too much.

Overcrowding the pan is another common error that leads to steaming instead of crisping, so leave at least half an inch of space between each smokie to allow the bacon to get properly crispy.

To avoid a burnt sugar mess, don’t add the maple syrup and brown sugar until the last 5 minutes of cooking, or use a lower oven temperature around 375°F and bake for a bit longer.

Finally, use toothpicks to secure the bacon if it keeps unwrapping, and place the seam side down on the pan so the bacon stays in place while it cooks and crisps up nicely.

What to Serve With Bacon Wrapped Smokies?

These bacon wrapped smokies are perfect party food, so I like to set them out alongside other appetizers like cheese and crackers, veggie sticks with ranch dip, or some tortilla chips with salsa. If you’re serving them as part of a bigger meal, they go great with mac and cheese, baked beans, or a simple coleslaw to balance out the sweetness. For game day or casual get-togethers, I’ll often put out a few dipping sauces like spicy mustard, honey mustard, or even a tangy barbecue sauce so people can customize their bites. These little guys are also fantastic on a brunch spread next to scrambled eggs and hash browns.

Storage Instructions

Store: Keep any leftover bacon wrapped smokies in an airtight container in the fridge for up to 3 days. They’re great for snacking straight from the fridge, or you can warm them up again before serving.

Make Ahead: You can wrap the bacon around the smokies a day before your party and keep them covered in the fridge. Just wait to brush on the maple syrup mixture and bake them when you’re ready to serve, so they come out hot and crispy.

Reheat: Pop them back in a 350°F oven for about 10 minutes until they’re warmed through and the bacon crisps up again. The microwave works in a pinch, but the oven keeps that nice texture on the bacon.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3100
• Protein: 90-110 g
• Fat: 200-220 g
• Carbohydrates: 180-210 g

Ingredients

• 1 package bacon (I prefer Wright Brand thick-cut for a heartier bite)
• 1.1 lb mini sausages
• 3/4 cup maple syrup (I always use Grade A Amber for best flavor)
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne pepper

Step 1: Prepare Your Mise en Place and Preheat

• 1 package bacon, cut in half
• parchment paper for lining

Preheat your oven to 425°F and line a baking sheet with parchment paper.

While the oven heats, lay out your bacon slices and cut each one in half crosswise—this creates the perfect-sized pieces to wrap around the mini sausages.

Arrange the cut bacon pieces on a clean work surface for easy assembly.

Step 2: Wrap Smokies in Bacon

• 1.1 lb mini sausages
• bacon pieces from Step 1

Take each mini sausage and wrap a half-slice of bacon around it, tucking the end underneath so it stays secure during baking.

Arrange the wrapped smokies seam-side down on your prepared baking sheet in a single layer.

I like to space them slightly apart so the bacon can crisp evenly on all sides rather than steaming where they touch.

Step 3: Create and Apply the Maple-Brown Sugar Glaze

• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne pepper

In a small bowl, whisk together the maple syrup, brown sugar, and cayenne pepper until the brown sugar is mostly dissolved and the mixture is well combined.

The cayenne adds a subtle heat that complements the sweetness without overpowering it.

Drizzle this glaze generously over all the wrapped smokies, then sprinkle the remaining brown sugar mixture evenly across the top.

Step 4: Bake and Flip for Even Cooking and Caramelization

• wrapped smokies from Step 2 with glaze from Step 3

Bake for 10 minutes until the bacon begins to render and the glaze starts to caramelize.

Remove the pan from the oven and carefully flip each smokie so the uncooked side of the bacon faces down and gets direct heat exposure.

Return to the oven for another 10 minutes until the bacon is crispy and the glaze has darkened into a rich, sticky coating.

I always flip them halfway through because it ensures the bacon crisps evenly on both sides and the glaze caramelizes rather than just burns on top.

Step 5: Rest and Serve

Remove the baking sheet from the oven and let the smokies rest for 2-3 minutes before serving.

This allows the glaze to set slightly and the smokies to cool just enough to handle comfortably.

Transfer to a serving platter and serve hot while the bacon is still crispy and the maple glaze is warm and sticky.

Irresistible Bacon Wrapped Smokies with Maple Syrup

Delicious Irresistible Bacon Wrapped Smokies with Maple Syrup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 40 pieces

Calories 2925 kcal

Ingredients

  

• 1 package bacon (I prefer Wright Brand thick-cut for a heartier bite)
• 1.1 lb mini sausages
• 3/4 cup maple syrup (I always use Grade A Amber for best flavor)
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne pepper

Instructions

 

• Preheat your oven to 425°F and line a baking sheet with parchment paper. While the oven heats, lay out your bacon slices and cut each one in half crosswise—this creates the perfect-sized pieces to wrap around the mini sausages. Arrange the cut bacon pieces on a clean work surface for easy assembly.
• Take each mini sausage and wrap a half-slice of bacon around it, tucking the end underneath so it stays secure during baking. Arrange the wrapped smokies seam-side down on your prepared baking sheet in a single layer. I like to space them slightly apart so the bacon can crisp evenly on all sides rather than steaming where they touch.
• In a small bowl, whisk together the maple syrup, brown sugar, and cayenne pepper until the brown sugar is mostly dissolved and the mixture is well combined. The cayenne adds a subtle heat that complements the sweetness without overpowering it. Drizzle this glaze generously over all the wrapped smokies, then sprinkle the remaining brown sugar mixture evenly across the top.
• Bake for 10 minutes until the bacon begins to render and the glaze starts to caramelize. Remove the pan from the oven and carefully flip each smokie so the uncooked side of the bacon faces down and gets direct heat exposure. Return to the oven for another 10 minutes until the bacon is crispy and the glaze has darkened into a rich, sticky coating. I always flip them halfway through because it ensures the bacon crisps evenly on both sides and the glaze caramelizes rather than just burns on top.
• Remove the baking sheet from the oven and let the smokies rest for 2-3 minutes before serving. This allows the glaze to set slightly and the smokies to cool just enough to handle comfortably. Transfer to a serving platter and serve hot while the bacon is still crispy and the maple glaze is warm and sticky.