Maple Dijon Bacon Wrapped Smoked Sausage – these flavor-packed bites make the most delicious appetizer. Sweet and savory, these sausages are perfect for everything from holiday buffets to game day spreads.
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These bacon-wrapped sausages will be the hit of any holiday gathering or party. The sweet and savory glaze makes these bite-sized nuggets irresistible.
This recipe is super easy. It only takes a few minutes to wrap pieces of sausage in bacon and coat with a sweet glaze. Bake until bacon is brown and crisp. This recipe makes a large batch, so this appetizer is perfect for parties or game day spreads.
How do you make bacon-wrapped smoked sausages?
- Sausage – I made this recipe with beef Hot Link smoked sausage (Johnsonville brand). These sausages are a little bit spicy which is delicious with the sweet glaze. But cocktail franks can certainly be used too, like Lit’l Smokies or Lit’l Weiners (Hillshire Farm brand). The hot links are larger sausages (2 ounces each), so cut them into thirds before wrapping with bacon.
- Bacon – I love using maple-flavored bacon, but any bacon will work. I recommend regular-cut (not thick cut) bacon because it wraps around the sausage more easily. If using hot links, cut the bacon slices in half. If using the smaller cocktail franks, cut the bacon slices into thirds (and you will have some bacon leftover).
- Glaze – This three-ingredient glaze has maple syrup, dijon mustard, and brown sugar. I love the sweet-savory flavor with the bacon and sausage.
- Baking – I like to bake these at a lower temperature so the glaze doesn’t burn. After the first 30-40 minutes, drain off the excess fat. This will help the bacon crisp up as they finish baking.
How do you serve bacon-wrapped sausages?
- Baking dish – I use a 13×9 dish, like this one. It’s the perfect size for this recipe.
- Keep the sausages warm – For holiday open houses, buffets or game day spreads, chafing dishes (this is the one I use) are a great way to keep these bacon-wrapped bites warm.
- Serve on a platter with some toothpicks – Alternatively, simply serve these sausages on a platter with some toothpicks. Garnish with fresh rosemary for a festive touch. They will disappear quickly.
- Breakfast or brunch – Add these sausages to your holiday breakfast or brunch menu for a savory twist.
Can you make bacon-wrapped sausages ahead of time?
This is the perfect prep-ahead dish. Wrap the sausages with bacon and refrigerate until ready to bake. They will keep 3-4 days in the refrigerator. Top with the glaze right before baking.
Can you freeze bacon-wrapped sausages?
The unbaked bacon-wrapped sausages are perfect for freezing. Wrap the sausage with bacon and flash freeze on a sheet pan (30-40 minutes). Then, toss the sausages in a freezer-safe zipper top bag and store for up to 3 months. When ready to bake, thaw, top with the glaze, and bake according to the recipe. If baking frozen, add approx 15 minutes to the total baking time.
Savory, bite-sized appetizers are always a hit and these bacon-wrapped sausages are no exception. They can be prepped ahead of time which is a huge plus during this busy holiday time. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see what you are making.
More delicious appetizer recipes
- Rosemary Orange and Garlic Marinated Olives
- Southern Style Deviled Eggs
- Barbecue Chicken Nachos
- Ultimate Hot Pizza Dip
- Hot Corn Dip
- Cocktail Franks with Apples and Onions
Sweet and savory sausages are perfect for holiday buffets or game-day spreads.
- 24 ounces hot link smoked sausages or 14 ounces little smokies or cocktail sausages
- 18 slices bacon
- 1/4 cup maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
Preheat oven to 350 degrees.
If using hot link sausages (2 ounces each), cut each sausage link into thirds and cut the bacon slices in half. Alternatively, if using cocktail sausages, cut the bacon slices in thirds.
Wrap a piece of bacon around each sausage and place, seam side down, in a 13x9 baking dish.
In a small bowl, combine the maple syrup, dijon mustard, and brown sugar. Stir to mix together and pour over the sausages.
Bake for 40 minutes. Remove from oven and spoon off the excess fat. Bake another 10 minutes and turn over the sausages. Bake another 10-15 minutes until bacon is brown and crisp.