Brown Sugar Smokies Recipe

Little smokies: These are small, cocktail-sized sausages that provide a smoky flavor and are the main component of this recipe.

Bacon: Adds a savory, crispy element to the dish. It should be cut into thirds to wrap around the smokies.

Brown sugar: Provides a sweet, caramelized coating that complements the smoky and savory flavors of the sausages and bacon.

When wrapping the little smokies with bacon, make sure the bacon is slightly stretched to ensure a tight wrap. This helps the bacon adhere better and prevents it from unraveling during baking. Additionally, for an extra layer of flavor, you can lightly coat the bacon with a thin layer of brown sugar before wrapping the smokies. This ensures that the sugar caramelizes evenly and enhances the overall taste.

• little smokies - Substitute with cocktail sausages: Cocktail sausages have a similar size and flavor profile, making them an excellent substitute for little smokies.

• little smokies - Substitute with mini hot dogs: Mini hot dogs can provide a similar texture and taste, suitable for this recipe.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and can still provide the smoky, savory flavor needed for the recipe.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced, cured meat that can offer a similar salty and savory taste.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can caramelize like brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup can provide a rich, sweet flavor, though it may make the dish slightly more liquid.

• Allow the little smokies to cool completely before storing. This prevents condensation, which can make the bacon soggy.
• Transfer the cooled smokies into an airtight container. If stacking is necessary, place a layer of parchment paper between each layer to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For longer storage, freeze the smokies. Place them on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the smokies to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• To reheat from frozen, preheat the oven to 350°F (175°C). Place the frozen smokies on a baking sheet and bake for 15-20 minutes, or until heated through and the bacon is crispy.
• If you prefer, you can also reheat the frozen smokies in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking and turning halfway through.
• For best results, avoid reheating multiple times as this can affect the texture and flavor of the brown sugar glaze and bacon.

• Preheat your oven to 350°F (175°C). Arrange the leftover brown sugar smokies on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the bacon is sizzling and the brown sugar has re-caramelized.

• For a quicker method, use a microwave. Place the smokies on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the smokies and cook for about 5-7 minutes, turning occasionally until the bacon is crispy again and the brown sugar is melted.

• For an air fryer, preheat to 350°F (175°C). Place the smokies in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• To reheat using a toaster oven, set it to 350°F (175°C). Place the smokies on a piece of aluminum foil or a small baking tray and heat for 10-12 minutes, or until the bacon is crisp and the brown sugar is bubbly.

• Oven: Used to bake the smokies at the specified temperature until the bacon is crispy and the sugar is caramelized.

• Baking sheet: Provides a flat surface to place the wrapped smokies for baking.

• Parchment paper: Prevents the smokies from sticking to the baking sheet and makes for easy cleanup.

• Toothpicks: Secures the bacon around each little smokie to keep it in place during baking.

• Knife: Used to cut the bacon into thirds.

• Measuring cup: Measures out the correct amount of brown sugar to sprinkle over the smokies.

• Oven mitts: Protects your hands when placing the baking sheet in and taking it out of the hot oven.

Pre-cut the bacon: Cut the bacon into thirds ahead of time and store it in the fridge to save prep time.

Use pre-lined baking sheets: Line your baking sheet with parchment paper the night before to streamline your process.

Pre-wrap the smokies: Wrap the little smokies with bacon and secure them with toothpicks in advance, then refrigerate until ready to bake.

Evenly distribute sugar: Use a small sieve to sprinkle the brown sugar evenly over the wrapped smokies for a quicker, more uniform coating.

Batch cooking: If making a large quantity, use multiple baking sheets to cook all at once, saving oven time.