Brown Sugar Smokies Recipe

Little smokies: These are small, cocktail-sized sausages that bring a smoky flavor to the dish.

Bacon: Cut into thirds, the bacon wraps around the smokies, adding a crispy and savory element.

Brown sugar: Sprinkled over the wrapped smokies, it caramelizes during baking, adding a sweet contrast to the savory bacon and sausages.

When wrapping the little smokies with bacon, make sure the bacon is slightly stretched to ensure a tight wrap. This helps the bacon stay in place during baking and results in a crispier texture. Additionally, for an extra layer of flavor, you can brush the bacon-wrapped smokies with a bit of maple syrup before sprinkling the brown sugar on top. This adds a delightful sweetness and enhances the caramelization process.

• little smokies - Substitute with cocktail sausages: Cocktail sausages have a similar size and flavor profile, making them a suitable replacement.

• little smokies - Substitute with mini hot dogs: Mini hot dogs can mimic the texture and taste of little smokies, providing a similar savory experience.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still offers a smoky flavor, making it a healthier alternative.

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

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a good alternative.

• brown sugar - Substitute with maple syrup: Maple syrup can add a rich, sweet flavor with a hint of caramel, though it will make the dish slightly more liquid.

• Allow the brown sugar smokies to cool completely before storing. This ensures that the bacon retains its crispy texture and the brown sugar remains caramelized.

• For short-term storage, place the smokies in an airtight container. They can be kept in the refrigerator for up to 3-4 days. Make sure to separate layers with parchment paper to prevent sticking.

• If you want to freeze them, arrange the cooled smokies in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the smokies are firm. This prevents them from sticking together.

• Once frozen, transfer the smokies to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 1 month.

• When ready to enjoy, reheat the refrigerated smokies in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the bacon is crispy again.

• For frozen smokies, allow them to thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes, ensuring they are thoroughly warmed and the bacon is crispy.

• Avoid microwaving the smokies as it can make the bacon soggy and the brown sugar less caramelized.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover brown sugar smokies on a baking sheet lined with parchment paper.
  3. Cover the smokies loosely with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until they are heated through and the bacon is crispy again.

• Microwave Method:

  1. Place the brown sugar smokies on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the brown sugar smokies to the skillet, ensuring they are in a single layer.
  3. Cook for 5-7 minutes, turning occasionally, until they are heated through and the bacon is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the brown sugar smokies in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the brown sugar smokies on a toaster oven tray lined with parchment paper.
  3. Heat for 10-12 minutes, or until they are warmed through and the bacon is crispy.

• Oven: Used to bake the smokies at a consistent temperature of 350°F (175°C).

• 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 easier cleanup.

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

• Knife: Used to cut the bacon into thirds.

• Cutting board: Provides a safe surface to cut the bacon.

• Measuring cup: Measures out the correct amount of brown sugar.

• Mixing bowl: Optional, but can be used to hold the brown sugar before sprinkling it over the smokies.

Pre-cut the bacon: Cut the bacon into thirds ahead of time and store it in the fridge. This will save you time when you start assembling the smokies.

Use a baking rack: Place a baking rack on the baking sheet to allow the bacon to crisp up evenly without needing to flip each smokie.

Pre-measure the sugar: Measure out the brown sugar in advance and keep it in a sealed container. This will make the sprinkling step quick and easy.

Batch assembly: Set up an assembly line to wrap the smokies with bacon and secure them with toothpicks. This method speeds up the process significantly.