▢12 ounces little smokies
▢1 pound bacon do not use thick cut bacon
▢1/2 cup brown sugar I use light brown sugar
▢1/4 teaspoon garlic powder
▢1/4 teaspoon onion powder
▢1/4 teaspoon pepper
▢1 tablespoon chopped parsley
Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
Place the brown sugar, garlic powder, onion powder and pepper in a bowl. Stir to combine.
Cut each slice of bacon into thirds.
Wrap each little smokie in a piece of bacon, then roll the smokie in the brown sugar mixture.
Place a toothpick through the little smokie to secure the bacon.
Repeat the process with the remaining smokies. Place them all on the sheet pan.
Bake for 15 minutes. Flip the smokies over, then bake for an additional 10-15 minutes or until bacon is crispy.
Place the smokies on a serving plate. Remove the toothpicks if desired. Sprinkle with parsley, then serve.
Do not use thick cut bacon for this recipe. Thick cut bacon takes a lot longer to cook through and become crispy.
These sausages are best when piping hot from the oven. You can store any leftovers in the fridge for up to 3 days.
You can leave the toothpicks in for serving, or remove the toothpicks for a more elegant presentation.
Calories: 223kcal | Carbohydrates: 8g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 434mg | Potassium: 109mg | Sugar: 7g | Vitamin A: 11IU | Calcium: 10mg | Iron: 1mg