Roll each bacon wrapped sausage in dark brown sugar and place in the prepared pan seam side down.
¼ Cup Dark Brown Sugar
Bake for 20 minutes. Turn or stir the smokies and bake for another 5 to 8 minutes or until the bacon is browned and the sausage is heated through.
Notes
My Top Tips♡ Cut the bacon you need all at once. Cut the bacon slab in thirds and don't cut the slices individually. If you accidentally have too much, just bake off the leftover pieces to make bacon crumbles.♡ It is easier to handle the bacon if your hands are slightly damp and the bacon will grab the brown sugar easily.Substitutions and VariationsSpicy - Mix ¼ teaspoon of cayenne pepper and ½ teaspoon of onion or garlic powder into the brown sugar.Keto or Low Carb - Omit the brown sugar for a keto-low carb version. Alternatively, you can substitute a sugar-free, low-carb brown sugar substitute.Use Maple Bacon - This is my favorite way to get a boost of maple flavor. Simply wrap the smokies in maple bacon instead of smoked or regular.Make-Ahead and StorageYou can assemble the smokies in advance. Roll the bacon around the smokie and refrigerate until they are needed. When you are ready to serve them, roll them in the brown sugar and bake them.Cooked bacon wrapped smokies can be stored in a sealed container in the refrigerator for up to 3 days. To reheat simply place them in a baking dish, cover, and warm them in a 350°F/177°C oven for about 12 to 15 minutes. You can also reheat them gently in a microwave using 30-second bursts.