We made these Bacon Wrapped Lit’l Smokies, (also known as Meat Candy), for Superbowl Sunday this past weekend because they never disappoint. This classic appetizer recipe has been around for about as long as I can remember and it is perfect not only for game day, but any get together! I mean is there anything better than little sausages wrapped in bacon, sprinkled with brown sugar and baked until sticky and delicious?
Did you know that sausage wrapped in bacon is called pigs in a blanket in the UK? Here in the USA pigs in a blanket consist of sausage wrapped in some kind of dough and honestly I love both versions and make them both often, but I just can’t resist the bacon wrapped ones. They are always the first to go at a party.
This bite size treat is salty, smokey, sweet, crunchy, and slightly spicy. It’s absolute heaven on a toothpick and they are beyond easy to throw together!
A couple of tips for this recipe:
- It’s easier to wrap the smokies when the bacon is COLD so remove it from the refrigerator right as you are going to make them.
- Instead of sprinkling the bacon wrapped sausage with the sugar mixture, I like to dip them in the bowl of sugar/spice mix and use my fingers to coat. If you get too much excess sugar mixture on the baking sheet, it is more likely to burn.
- Chipotle spice is one of my very favorite spices, but if it’s not your thing you can absolutely substitute a different spice. Cayenne pepper, ancho chili pepper, white pepper, or even black pepper work great or you can skip the spice all together.
Ingredients:
- 14oz. package Lit’l Smokies
- 16oz pkg regular cut bacon (not thick cut)
- 1/2 cup brown sugar
- 1/4 to 1/2 tsp chipotle chili powder (optional – the more you add the spicier they will be.)
Instructions:
- Preheat oven to 375 and line a large baking sheet with foil.
- Cut the bacon in to thirds using a sharp knife or kitchen shears.
- Wrap one of the 1/3 pieces of bacon around each smokie, securing with a toothpick as you go and placing them on the prepared baking sheet.
- In a small bowl, mix together the brown sugar and chipotle powder until well combined.
- Dip each smokie in the sugar mixture, using your fingers to help get it all around the bacon and return each smokie to the foil lined baking sheet.
- Bake on the middle rack in the oven for 30-40 minutes or until the bacon is rendered and the sugar mixture has crusted over it.
Bacon Wrapped Smokies
EQUIPMENT (Amazon Associate Links)
Ingredients
- 14 oz. package Lit’l Smokies
- 16 oz pkg regular cut bacon (not thick cut)
- 1/2 cup brown sugar
- 1/4 to 1/2 tsp chipotle chili powder optional – the more you add the spicier they will be.
Instructions
- Preheat oven to 375 and line a large baking sheet with foil.
- Cut the bacon in to thirds using a sharp knife or kitchen shears.
- Wrap one of the 1/3 pieces of bacon around each smokie, securing with a toothpick as you go and placing them on the prepared baking sheet.
- In a small bowl, mix together the brown sugar and chipotle powder until well combined.
- Dip each smokie in the sugar mixture, using your fingers to help get it all around the bacon and return each smokie to the foil lined baking sheet.
- Bake on the middle rack in the oven for 30-40 minutes or until the bacon is rendered and the sugar mixture has crusted over it.
Notes
- It’s easier to wrap the smokies when the bacon is COLD so remove it from the refrigerator right as you are going to make them.
- Instead of sprinkling the bacon wrapped sausage with the sugar mixture, I like to dip them in the bowl of sugar/spice mix and use my fingers to coat. If you get too much excess sugar mixture on the baking sheet, it is more likely to burn.
- Chipotle spice is one of my very favorite spices, but if it’s not your thing you can absolutely substitute a different spice. Cayenne pepper, ancho chili pepper, white pepper, or even black pepper work great or you can skip the spice all together.
0 Comments