These Bacon Wrapped Lit’l Smokies — affectionately known as Meat Candy — are the kind of appetizer that disappears before you can even set the tray down. We made a big batch for Super Bowl Sunday and, as always, they were the first thing gone. Little sausages wrapped in bacon, rolled in brown sugar, and baked until sticky, caramelized, and irresistible… it’s hard to beat that combination.
In the UK, sausage wrapped in bacon is actually what they call pigs in a blanket. Here in the USA, pigs in a blanket usually means sausage wrapped in dough — and honestly, I love both versions. But these bacon‑wrapped ones? They’re my personal weakness. Salty, smoky, sweet, crunchy, and just a little spicy. Absolute heaven on a toothpick.
A couple of tips for these Bacon Wrapped Smokies:
- Use cold bacon. It wraps more easily and stays in place.
- Dip, don’t sprinkle. Coating each piece in the sugar mixture helps it stick better and prevents excess sugar from burning on the pan.
- Customize the spice. Chipotle is my favorite, but cayenne, ancho chili, white pepper, or even plain black pepper all work beautifully — or skip the spice entirely.
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 (Meat Candy)
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
- Use cold bacon. It wraps more easily and stays in place.
- Dip, don’t sprinkle. Coating each piece in the sugar mixture helps it stick better and prevents excess sugar from burning on the pan.
- Customize the spice. Chipotle is my favorite, but cayenne, ancho chili, white pepper, or even plain black pepper all work beautifully — or skip the spice entirely.
Variations:
- Extra spicy: Add a pinch of cayenne to the sugar mixture.
- Maple twist: Brush the bacon with a little maple syrup before coating in sugar.
- BBQ version: Mix a teaspoon of your favorite BBQ rub into the brown sugar.
- Sweet heat: Add a tiny pinch of crushed red pepper flakes.
Bacon Wrapped Smokies FAQ’s
Can I use thick‑cut bacon?
Not recommended — it doesn’t crisp up as well and takes longer to cook.
Can I make these without toothpicks?
You can, but the bacon may unwrap slightly. Toothpicks keep everything tidy.
Can I double the recipe?
Absolutely. Just use two baking sheets and rotate them halfway through.
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