Bacon Wrapped Smokies (3 ways!)

These Bacon Wrapped Smokies are the perfect game day appetizer. Whether you choose the original bacon wrapped smokies with brown sugar or shake things up by adding some pineapple or jalapeno slices, you can’t go wrong with this easy cocktail weiner recipe!

Easy Bacon Wrapped Little Smokies

If you’re looking for an appetizer for your upcoming Super Bowl party or holiday gathering, you can’t go wrong with bacon wrapped little smokies. They’re a popular recipe that you’ve probably enjoyed at a party or two before, but I decided to kick them up a notch!

My family can never agree on one flavor so I decided to offer THREE different variations on classic bacon wrapped little smokies. And I have to say, it’s quite hard to pick a favorite!

Your Super Bowl party is begging for this appetizer. Which version will be YOUR favorite?!

3 Ways To Make Bacon Wrapped Smokies

• The original bacon wrapped little smokies. This recipe calls for just 3 ingredients – beef cocktail weiners, bacon, and brown sugar. The oven’s low heat transforms this combination into the most amazing little bites of savory + sweet. In other words, bacon grease works its magic!
• Jalapeno & peach jam smokies. Then I played around with some heat, adding slices of fresh jalapeno pepper to the bacon wrapped smokies. This time I spooned on some peach jam, instead of brown sugar. It’s a winning combo – and if you like the heat, I definitely recommend adding larger slices of jalapeno for more hot pepper bite.
• Bacon wrapped smokies with pineapple. The overall favorite for our family is definitely the bacon wrapped smokies speared with a piece of fresh pineapple. Topped with a brown sugar mixture that is simply spiced with chili powder and cumin, these babies are fabulously flavorful!

Have you ever seen bacon wrapped smokies look so beautiful?! :)

What You’ll Need

Each version of these little smokies starts with cocktail weiners and bacon, and includes just a slight variation for some super fun flavor combinations!

For the regular bacon wrapped smokies with brown sugar:

• Beef cocktail weiners – I really like the Ambassador brand of beef smokies smoked sausages with natural casings, but you can also use the Hillshire Farms Lit’l Smokies or your own favorite brand.
• Bacon – Be sure to use regular sliced bacon, not thick-sliced. Cut each slice into thirds.
• Brown sugar – The brown sugar caramelizes in the oven, making these the most addictive sweet & savory treat!

For the bacon wrapped smokies with pineapple:

• Beef cocktail weiners
• Bacon
• Pineapple – Fresh pineapple pieces are extra wonderful in this recipe. I do not recommend canned pineapple, but use it if you must.  
• Brown sugar
• Chili powder & cumin – Adds just a little bit of heat and delicious flavor, to complement the sweet pineapple and brown sugar.

For the bacon wrapped smokies with jalapeno and peach jam:

• Beef cocktail weiners
• Bacon
• Jalapeno pieces – Use fresh jalapenos for this version. Larger slices will give the snack more heat, so cut the pieces according to your preference!
• Jam – Use either peach or apricot jam, both work just fine.

How to Make Bacon Wrapped Smokies

Make these bacon wrapped smokies one way, two ways, or all three – each version offers its own unique flavors!

For the regular bacon wrapped smokies:

• Wrap in bacon. Wrap each cocktail weiner with a piece of bacon. Secure with a toothpick.
• Add the brown sugar. Press brown sugar over the top of each bacon wrapped weiner.
• Bake. Bake for 40 minutes, until the sugar is caramelized and bubbly.

For the bacon wrapped smokies with pineapple and spiced brown sugar:

• Add the bacon and pineapple. Wrap each little smokie with bacon. Top with a piece of pineapple. Secure altogether with a toothpick.
• Add the brown sugar. Mix the brown sugar, chili powder, and cumin together. Press over the top of the bacon and pineapple.
• Bake. Bake for 40 minutes, until the sugar is caramelized and bubbly.

For the bacon wrapped smokies with jalapeno and peach jam:

• Add the bacon and jalapeno. Wrap each cocktail weiner with bacon. Top with a piece of jalapeno and secure with a toothpick.
• Add the jam. Spoon a bit of peach (or apricot) jam over each cocktail weiner.
• Bake. Bake for 40 minutes or until the jam is caramelized and bubbly.

Tips for Success + Variations

If this is your first time making bacon wrapped smokies, here are a few things to keep in mind:

• Plan for easy clean-up. I recommend lining a large rimmed baking sheet with foil and then placing a cooling rack inside. This way, any grease and sugar will drip down through the rack, to the foil. This keeps the smokies from swimming in the grease and allows for super easy clean-up. Just throw away the foil and put the cooling rack in the dishwasher!
• Work with cold bacon. It’s much easier to wrap the smokies when the bacon is chilled, so keep it in the fridge until you need it.
• Add some BBQ sauce. If desired, brush some of your favorite BBQ sauce over the bacon wrapped weiners for another level of flavor.
• Use other spices. There are so many kinds of chili powders out there, so use what you like best. Ground black pepper would also be a great addition, as would paprika. And how about a touch of cinnamon with that pineapple version?!
• Serve hot. Enjoy your bacon wrapped little smokies as soon as they come out of the oven, while the brown sugar is still caramelized and bubbly. (I’m not a fan of cold weiners!) If not enjoying them immediately, keep them hot in a slow cooker on a low/warm setting.

Can I Make These in Advance?

You can definitely prepare these bacon wrapped smokies in advance. I actually love to get all the prep work done beforehand, and then just pop them in the oven right before guests arrive. Prepare them as instructed and place the baking sheet in the fridge. If they’ll be in the fridge for more than a couple hours, cover the pan with plastic wrap or foil.

You can also freeze lil smokies wrapped in bacon. Assemble them as directed above, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Just let them thaw (doesn’t take long since they’re small!) and bake per the recipe instructions. Note that I really only recommend doing this with the bacon brown sugar smokies, as you want the pineapple and jalapeno slices to be fresh.

Can I Make These in the Slow Cooker?

You can definitely make the bacon wrapped little smokies in the crockpot. Wrap the sausages in bacon as usual, then place a single layer in the crockpot. Add 1/2 cup or so of brown sugar, then layer more smokies. Top with more brown sugar. Cook on high for 3 hours, stirring occasionally so they brown more evenly.

Just know that the smokies will have a slightly different texture than when they’re baked in the oven. I prefer the texture of the oven method, but either way, the flavors are still the same.

You can also use a slow cooker to keep the cocktail smokies warm. Just place them in the crockpot after baking and turn it on warm.

Serving Suggestions

Bacon wrapped smokies are the best grab-and-go appetizer. Because they’re baked with the toothpicks in them, I just arrange them on a serving tray.

Since these are already packed with flavor, especially with the added jalapeno and pineapple, I usually don’t feel the need to serve them with any dipping sauces. However, I have seen others serve these up with a side of mustard or BBQ sauce. Whatever sounds good to you!

These are perfect for game day or holiday gatherings, and I usually offer them up next to other appetizers like grilled mini sweet peppers, olive cheese balls, or homemade beer nuts.

How to Store & Reheat Leftovers

• How to store leftovers. Store any leftover bacon wrapped little smokes in an airtight container in the fridge for 3 to 4 days. You can also freeze them in a freezer baggie or container, separated by layers of parchment paper.
• How to reheat leftovers. Reheat any refrigerated smokies in the oven at 325° F until warmed through, or use the microwave. Bake frozen smokies according to the directions above.

More Game Day Recipes:

• Hot Honey Chicken Wings
• Spinach Artichoke Dip
• Fried Pickles
• Shrimp Dip
• Cheesesteak Totchos

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Bacon Wrapped Smokies (3 ways!)

Yield: 4 to 6 appetizer size servings/recipe

prep time: 20 minutes mins

cook time: 40 minutes mins

total time: 1 hour hr

These Bacon Wrapped Smokies are the perfect game day appetizer. Whether you choose the original bacon wrapped smokies with brown sugar or shake things up by adding some pineapple or jalapeno slices, you can't go wrong with this easy cocktail weiner recipe.

5 Stars (3 Reviews)

Print

Ingredients

for the regular bacon wrapped smokies:

• 14 to 16 ounces beef cocktail weiners
• 1 pound bacon regular sliced, not thick sliced, with slices cut into thirds
• ¾ cup brown sugar

for the bacon wrapped smokies with pineapple & spiced brown sugar:

• 14 ounces beef cocktail weiners
• 1 pound bacon regular sliced, not thick sliced, with slices cut into thirds
• fresh pineapple pieces cut approximately 1-1/4″ long x 1/2″ wide x 1/2″ thick
• ¾ cup brown sugar
• 2 teaspoons chili powder
• 2 teaspoons cumin

for the bacon wrapped smokies with jalapeno & peach jam:

• 14 ounces beef cocktail weiners
• 1 pound bacon regular sliced, not thick sliced, with slices cut into thirds
• fresh jalapeno pieces cut approximately 1-1/4″ long x 1/2″ wide (make larger if you like more heat!)
• peach or apricot jam

Instructions

for the regular bacon wrapped smokies:

• Preheat oven to 325° F.
• It is easiest to wrap the weiners with cold bacon, so don't remove bacon from the refrigerator until you are ready to use it. Wrap each cocktail weiner with a piece of bacon and secure with a toothpick. Place on a large rimmed baking sheet and repeat until all weiners are wrapped.
• Press brown sugar generously over the top of each bacon wrapped weiner. Place pan in oven and bake for about 40 minutes, or until sugar is bubbly. Serve immediately. If desired, place the baked weiners in a slow cooker on the low heat setting, to keep them warm.

for the bacon wrapped smokies with pineapple & spiced brown sugar:

• Preheat oven to 325° F.
• It is easiest to wrap the weiners with cold bacon, so don't remove bacon from the refrigerator until you are ready to use it. Wrap each cocktail weiner with a piece of bacon and then top with a piece of pineapple. Secure with a toothpick. Place on a large rimmed baking sheet and repeat until all weiners are wrapped.
• In a small bowl, stir together brown sugar, chili powder, and cumin.
• Press spiced brown sugar generously over the top of each bacon and pineapple wrapped weiner. Place pan in oven and bake for about 40 minutes, or until sugar is bubbly. Serve immediately. If desired, place the baked weiners in a slow cooker on the low heat setting, to keep them warm.

for the bacon wrapped smokies with jalapeno & peach jam:

• Preheat oven to 325° F.
• It is easiest to wrap the weiners with cold bacon, so don't remove bacon from the refrigerator until you are ready to use it. Wrap each cocktail weiner with a piece of bacon and then top with a piece of jalapeno. Secure with a toothpick. Place on a large rimmed baking sheet and repeat until all weiners are wrapped.
• Spoon about 1/2 teaspoon of peach jam over the top of each bacon and jalapeno wrapped weiner. Place pan in oven and bake for about 40 minutes, or until jam is bubbly. Serve immediately. If desired, place the baked weiners in a slow cooker on the low heat setting, to keep them warm.

Notes

Regular recipe from Mom’s recipe box, plus my own variations.

Nutrition Information:

Serving: 1 Calories: 426kcal Carbohydrates: 38g Protein: 81g Fat: 73g Saturated Fat: 26g Polyunsaturated Fat: 42g Trans Fat: 1g Cholesterol: 253mg Sodium: 701mg Fiber: 1g Sugar: 34g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Appetizers

This post was previously published in 2015 and updated in 2022.