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A white oval ceramic crockpot insert filled to the brim with dozens of Bacon Wrapped Smokies in a bubbling translucent dark amber glaze.

Bacon Wrapped Smokies With a Thick Dark Amber Sugar Glaze

Bacon Wrapped Smokies feature cocktail sausages wrapped in perfectly crisped bacon, slow-cooked in a thick, bubbly, dark amber brown sugar glaze. The ultimate easy crockpot appetizer for your next party.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) cocktail sausages Also known as little smokies.
  • 12 oz (340g) thin-cut bacon Avoid thick-cut as it will not crisp properly.
  • 1.5 cups (330g) dark brown sugar Packed tight.
  • 1/4 tsp (1g) black pepper Freshly cracked (optional but recommended).
  • 50 pieces wooden toothpicks For securing the bacon.

Equipment

  • 1 Rimmed Baking Sheet Lined with aluminum foil for easy cleanup.
  • 1 Slow Cooker With a ceramic insert (white oval preferred).

Method
 

Preparation and Cooking
  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with aluminum foil. Slice the 12 oz (340g) of thin-cut bacon into clean thirds.
  2. Roll one cocktail sausage into a single third-slice of bacon. Wrap it tightly and pierce a wooden toothpick vertically straight through the overlapping seam.
  3. Place the wrapped sausages onto your prepared baking sheet in a single layer. Bake at 375°F (190°C) for 20-25 minutes until the bacon shows both soft and slightly crisped textures with browned edges.
  4. Carefully transfer the crisped smokies into your slow cooker insert, leaving excess grease behind. Pour the 1.5 cups (330g) of dark brown sugar and black pepper evenly over the sausages.
  5. Cover and set the slow cooker to LOW heat for 1 to 2 hours. Stir gently halfway through until they are heavily coated in a thick, translucent, dark amber-colored glaze.

Notes

Tip 1: Always use thin-cut bacon. Thick bacon will result in a chewy, rubbery texture.
Tip 2: Do not skip the oven-baking step. This is mandatory for achieving crispy edges before they hit the slow cooker.