Bacon Wrapped Smokies with Dipping Sauce

I have been thinking a lot lately on some of those classic appetizers you see at parties. It is always interesting to see what people bring to a party. Typically you get a mix of items such as a cheese or vegetable platter, chips and dip, or something unusual. So this past weekend we were invited to a get together  with some of our friends. We typically only get together about three times a year. There was no real plan for what was on the menu, and that is always interesting, as if you know me, I like to bring something to add to the menu, if possible.  So with I decided that it would be a good idea to make an appetizer and keep it neutral. Bring on the update to the classic, little smokies.

Bacon Wrapped Smokies with Dipping Sauce

As the title of this post states bacon wrapped smokies, I should really revert and tell you my twist on this classic appetizer. Instead of using smokies, I decided to use an all beef frank, with some really great smoked bacon. Not only that, but I kicked up some brown sugar for a nice subtle heat. This appetizer is really simple to make, takes a bit of time in the oven, but yields huge flavors, and who can go wrong with bacon wrapped anything, right?

This serves about twelve people.


  • 8 all beef franks, cut into thirds
  • Good quality bacon, smoked
  • 3/4 cup of light brown sugar
  • 1/4 tsp cayenne pepper
  • Toothpicks

Ingredients for the dipping Sauce:

  • 3/4 cup of dijon mustard
  • 2 tbsp of chipotle adobo sauce
  • 1 head of roasted garlic, mashed

Make your mustard sauce ahead of time. Combine all of the ingredients, and place in the refrigerator until you are ready to serve.

Preheat your oven to 325 degrees. Take a strip of bacon out and lay this out on your cutting board. Take one of the thirds of the frank, and roll it in the bacon, just a single wrap. Make your cut through the bacon, and insert a toothpick through the bacon and the frank, securing the roll. Repeat this process for all franks.

Mix the cayenne pepper with the brown sugar. Take a couple of your secured bacon wrapped franks and place them in the brown sugar mixture, tossing to coat. Place on a large baking sheet. Repeat this process with all franks. Take any remaining sugar mixture and sprinkle all over the little smokies. The sugar will melt and caramelize, make these super delicious.

Bacon Wrapped Smokies with Dipping Sauce

Place them in the oven for about 45-60 minutes, or until the bacon is nice and caramelized. To eat, simply plop them in your mouth (making sure to remove the toothpick), or dip them in the delicious roasted garlic dijon mustard.

The sweet, the heat, and the texture of these bacon wrapped smokies, really makes these a hit not only with the adults, but also the kids. Enjoy.

Question for you, what is your favorite appetizer at a party?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Bacon Wrapped Smokies with Dipping Sauce

  1. Merry Christmas, I made these smokies tonight for a party. I used the Hebrew National hotdogs. They turned out wonderful, but I had to put the temperature of the oven higher to get them cooked in 70 minutes. At 45 minutes at 325 degrees, the bacon was cooking but not by much so I had to start upping the temp to get to the party on time. I believe that 350 or 375 degrees is required,keep watch. I made the mustard and adobe sauce with a sprinkling of garlic powder as I had no time to roast garlic. It too was a smash hit. Also, I used a broil pan to help drain any grease from the bacon. Yummy.

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