Whether you call them a baconized version of Pigs in a Blanket or, my personal favorite, Bacon-Wrapped Smokies, there’s no denying how addicting these are! It’s the sweet-and-salty combination of maple syrup and bacon that really sells the dish. It also happens to be my go-to for a hearty brunch.
- Yield: 36 Smokies
- Preparation Time: 20 Minutes
- Cooking Time: 3 Hours
- 1¾ cups packed dark brown sugar
- 1 (12-ounce) package bacon
- 1 (14-ounce) package cocktail links
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- Sprinkle 1 cup of the brown sugar over the bottom of a 6 quart slow cooker.
- Cut the bacon into thirds crosswise.
- Wrap a strip of bacon around each of the cocktail links. It’s easier to wrap if the bacon is cold.
- Poke a 6-inch wooden skewer through 5 or 6 Bacon Wrapped Smokies to hold the bacon in place. Repeat with the remaining smokies.
- Place the smokies into the slow cooker over the brown sugar.
- In a small bowl, whisk together the maple syrup, Dijon mustard, and cayenne. Drizzle the mixture over the smokies, then sprinkle the remaining ¾ cup of brown sugar over the top.
- Cover and cook on High for 3 hours or until the bacon is cooked, flipping the smokies over 3 or 4 times during cooking.
- If you want the bacon to be crispy, remove the smokies from the slow cooker and place them on a foil-lined baking sheet, then broil for about 5 minutes. Leave them on the skewers to serve or remove and stick individual toothpicks through each smokie for larger crowds.