Maple Glazed Bacon Weenies are the ultimate party appetizer that combine sweet, smoky, and savory flavors into a single bite. These little morsels pack big taste: juicy little smokies wrapped in crisp bacon and glazed with a rich maple-caramel sauce. Whether you’re hosting a gathering or simply craving something fun and flavorful, this recipe delivers on both ease and impact.
These bacon‑wrapped weenies are the kind of snack that disappears almost as soon as they hit the platter. The glaze gives them a glossy, sticky coating that’s irresistible—and the bacon ends up crisped just right. Today, I’ll walk you through exactly how to make them, offer tips, substitutions, storage info, and rest easy knowing your next party snack or cozy bite will be a winner.
Why You’ll Love This Recipe
You’ll love Maple Glazed Bacon Weenies because they’re:
- Irresistibly addictive. The balance of sweet (maple and brown sugar) and smoky (bacon, little smokies) is hard to resist.
- Easy to prepare. Minimal ingredients, straightforward steps—no fancy techniques needed.
- Crowd-pleasing. These are great finger foods for parties, potlucks, game nights, or casual gatherings.
- Perfect for scaling. Need more or fewer? Just adjust quantities and bake time slightly.
- Warm comfort in bite form. They hit that nostalgic comfort-food spot but elevated with a glaze twist.
Ingredients
| Ingredient | Amount | Notes / Purpose |
|---|---|---|
| Little smokies (cocktail sausages) | 1.5 pounds | The “weenies” in this recipe |
| Bacon | 1 pound | Cut into fourths to wrap sausages |
| Brown sugar | ⅓ cup | Sweetness and caramelization |
| Pure maple syrup | ⅓ cup | Key “maple glaze” flavor |
| Brown or spicy whole‑grain mustard | 1 tablespoon | Adds tangy contrast |
| Cayenne pepper | A pinch | For a slight heat kick |
That’s it! Just six ingredients (plus pantry staple spice) for a dish that tastes far more complex.
Step‑by‑Step: How to Make Maple Glazed Bacon Weenies
- Prep bacon and sausages.
- Preheat your oven to 350 °F (≈ 175 °C).
- Line a rimmed baking sheet with aluminum foil (for easy cleanup).
- Cut the bacon slices into fourths (so each piece can wrap one little smokie).
- Wrap each little smokie with one bacon piece, and arrange them seam‑side down on the foil‑lined baking sheet.
- Make the glaze.
- In a small saucepan over medium heat, combine brown sugar, maple syrup, mustard, and cayenne.
- Whisk constantly and gently warm until the sugar dissolves and the mixture is smooth and glossy. Do not let it burn or boil too vigorously.
- Remove from heat once it’s fully combined.
- Glaze the weenies.
- Drizzle or brush the glaze over each bacon‑wrapped smokie. Aim to coat them well, but don’t drown them—some glaze should settle on the foil too (you can spoon that later).
- Bake.
- Place the baking sheet in your preheated oven. Bake for about 35 minutes, giving them time for the bacon to cook and the glaze to caramelize.
- Broil to crisp.
- After baking, switch your oven to the broil setting and place the tray on a higher rack to crisp the bacon edges. Watch closely — just a minute or two can make the difference between perfect crisp and burnt.
- Serve warm.
- Let them rest briefly (a couple of minutes) so the glaze sets a bit, then arrange on a platter and serve while still warm.
Helpful Tips
- Use foil or parchment. Lining the baking sheet helps with cleanup, and the glaze that drips becomes a sticky caramel you can scoop later.
- Even layering. Place the wrapped sausages with space between them. Crowding can lead to soggy bottoms.
- Glaze consistency. If the glaze seems too thin, simmer a bit longer; if too thick, add a teaspoon of water or maple syrup.
- Rotate tray. Midway through baking, rotate the tray front to back for even cooking.
- Watch the broiler. The final crisping step is quick. Stay by the oven—things can go from golden to burned in moments.
- Double or triple it. For larger parties, this recipe scales easily. Use multiple trays, and you may need to increase baking time by 5–10 minutes.
- Warm serving. Place the tray on a warming rack or serve from a slow‑cooker (on low) to keep them warm during serving.
Substitutions and Variations
- Turkey bacon or thin bacon. Use if you want a slightly lighter version; crisping may be faster.
- Honey or agave syrup. Replace part or all of the maple syrup if desired (but flavor will change).
- Dijon mustard. Use in place of whole‑grain mustard for a smoother flavor.
- Spice it up. Add smoked paprika, chipotle powder, or a dash of sriracha to the glaze for extra heat.
- Brown sugar alternatives. Light or dark brown sugar both work; you can try coconut sugar for a different twist (results may vary).
- Vegetarian version (imitation). Use vegan sausages and vegan bacon, and use maple syrup + brown sugar + a pinch of smoked paprika in the glaze.
Storage Instructions
- Room temperature (short term). After baking, let them cool fully (about 30 minutes), then store in an airtight container for up to 4–6 hours if you plan to serve again soon.
- Refrigerator. Store cooled weenies in a covered dish or freezer bag for up to 2–3 days. Reheat in a 350 °F (175 °C) oven for 8–10 minutes (or until warm and glaze slightly tacky).
- Freezing. You can freeze fully cooked weenies. Lay them single layer on a tray until frozen, then transfer to freezer bags. Freeze for up to 1 month. Reheat from frozen in a preheated oven (around 325–350 °F) for 15–20 minutes or until heated through and bacon re‑crisped.
Nutritional Information
| Nutrient | Estimate (per serving, approximate) |
| Calories | ~120–150 kcal |
| Protein | ~5–6 g |
| Fat | ~8–10 g |
| Carbohydrates | ~6–8 g |
| Sugar | ~4–6 g (mostly from maple/brown sugar) |
| Sodium | Moderately high (due to bacon and sausages) |
Because sausage and bacon are naturally high in sodium and fat, these are best enjoyed in moderation. But as a snack or appetizer portioned well, they’re a delicious treat.
Serving Suggestions
- Toothpicks or skewers. Serve each on a toothpick, maybe with a small garnish (parsley or chive) for presentation.
- Dipping sauces. Though they’re flavorful enough alone, you can offer mustard, spicy aioli, or sriracha mayo on the side.
- With sides. Pair with a crisp green salad or crudité for balance.
- As a slider “upgrade.” Split a soft roll, add a glazed bacon weenie, a dab of aioli, and make tiny sliders.
- On a charcuterie board. They add a warm, glazed component to cold meats, cheeses, and crackers.
Frequently Asked Questions About Maple Glazed Bacon Weenies
Q: Can I use bigger sausages instead of little smokies?
Yes — you can use cocktail-size or even larger sausages (like mini hot dogs), but you may need more bacon per piece or adjust cooking time accordingly.
Q: What if I don’t have whole‑grain mustard?
You can substitute Dijon or yellow mustard. Whole‑grain gives texture and a slightly mellow tang, but Dijon will work fine for a smoother glaze.
Q: How can I prevent bacon from getting soggy?
Ensure space between wrapped sausages, rotate the tray, and finish under the broiler to crisp the edges. Also, avoid excess glaze pooling under them.
Q: Can I prep ahead?
Yes — wrap the sausages and cover. Make the glaze ahead as well (cool, store in fridge). Just before baking, glaze and bake fresh for better texture.
Q: Why did my glaze burn or get too dark?
Because sugar and syrup are sensitive: heat gently and stir continuously. Don’t let it boil aggressively, and when under the broiler, stay vigilant — it’s easy to burn quickly.
Q: How do I reheat without losing crispness?
Use the oven (or toaster oven) rather than microwave. Bake at 325–350 °F for several minutes until heated and bacon re‑crisps.
Conclusion
Thank you so much for trying Maple Glazed Bacon Weenies! I hope these little bites bring you as much delight at your table as they do for me in the kitchen. They’re simple to make, irresistibly tasty, and always a hit with guests big and small. With that sweet‑smoky glaze and crisp bacon wrapper, they’re perfect for parties, game nights, or a cozy snack any time.
I truly love how this recipe blends comfort and fun—and I encourage you to play around with spice, mustard, or even serving style to match your taste. Enjoy every sticky, savory, sweet bite… and know that in making these, you’re bringing warmth and joy to your table. Thanks for being part of the food-loving community; happy cooking and even happier snacking!
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Maple Glazed Bacon Weenies
- Total Time: 50 minutes
- Yield: 2–3 dozen 1x
Description
These Maple Glazed Bacon Weenies are smoky, sweet, and savory bites perfect for parties or game day. Little smokies wrapped in crispy bacon and glazed with brown sugar and maple syrup—bake, broil, and serve warm!
Ingredients
1.5 pounds little smokies
1 pound bacon, cut into fourths
⅓ cup brown sugar
⅓ cup pure maple syrup
1 tablespoon brown or spicy whole grain mustard
Pinch of cayenne pepper
Instructions
- Prep bacon and sausages.
- Preheat your oven to 350 °F (≈ 175 °C).
- Line a rimmed baking sheet with aluminum foil (for easy cleanup).
- Cut the bacon slices into fourths (so each piece can wrap one little smokie).
- Wrap each little smokie with one bacon piece, and arrange them seam‑side down on the foil‑lined baking sheet.
- Make the glaze.
- In a small saucepan over medium heat, combine brown sugar, maple syrup, mustard, and cayenne.
- Whisk constantly and gently warm until the sugar dissolves and the mixture is smooth and glossy. Do not let it burn or boil too vigorously.
- Remove from heat once it’s fully combined.
- Glaze the weenies.
- Drizzle or brush the glaze over each bacon‑wrapped smokie. Aim to coat them well, but don’t drown them—some glaze should settle on the foil too (you can spoon that later).
- Bake.
- Place the baking sheet in your preheated oven. Bake for about 35 minutes, giving them time for the bacon to cook and the glaze to caramelize.
- Broil to crisp.
- After baking, switch your oven to the broil setting and place the tray on a higher rack to crisp the bacon edges. Watch closely — just a minute or two can make the difference between perfect crisp and burnt.
- Serve warm.
- Let them rest briefly (a couple of minutes) so the glaze sets a bit, then arrange on a platter and serve while still warm.
Notes
Make ahead by wrapping sausages and prepping glaze the day before. Reheat leftovers in the oven—not microwave—for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
Nutrition
- Serving Size: 3–4 pieces
- Calories: ~135
- Sugar: ~5g
- Carbohydrates: ~7g
- Protein: ~6g