Total Time
Prep 10 mins
Cook 40 mins

This is my most requested recipe for parties. Everyone is always stunned at how simple the ingredients are. If you are serving a large number of people, you may want to double the recipe, I have seen folks stumble over each other to reach the last weenie on the platter!

Ingredients Nutrition

  • 1 lb bacon, any kind (maple-flavored works well.)
  • 1 package cocktail smoked sausage links
  • 1 lb light brown sugar (you can use more if you like)
  • 1 box of round toothpick


  1. Preheat oven to 350 degrees.
  2. Spray 9x13 inch cake pan with non stick spray.
  3. (not neccessary but will definately help with clean up) Open package of bacon and cut entire slab into thirds.
  4. Wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.
  5. Place each bacon wrapped weenie in cake pan, making sure to crowd them together.
  6. (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.
  7. Place weenies in hot oven.
  8. Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.
  9. Continue until sugar is completely melted and bacon is thoroughly cooked.
  10. When serving, be sure to drizzle sugar/bacon grease over weenies and on the platter.
  11. Some people like to swirl their weenies in the syrup before cramming them in their mouths.
  12. I've never really timed this recipe, but I'm going to guesstimate the time at@30-40 minutes.
  13. Servings also depend on the crowd you are feeding.
  14. My crew will argue that 15-20 weenies qualify as a serving!


Most Helpful

these are awesome! My sister has been making these for a few years.. and they never fail to disappear! The only difference in the way we do them, is we wrap the bacon around the weinies and bakefor 25 minutes on a broiler pan to get rid of some of the fat, then layer them in a crockpot with the brown sugar and keep on low for a couple of hours.. YUM!

GertieGirl December 22, 2009

These were fantastic, everyone loved them. I think good bacon makes a big difference here. I used uncured maple bacon. Also, I ended up mixing light and dark brown sugar. I made them up the night before, put the sugar on top, and then stuck them in the fridge. The sugar and fat interacted and dissolved overnight. I was a little worried at first, but they came out fine. It meant they did not have as much of the crunchy sugar on top, but there was a lot of great syrup to swirl them in, making them almost candy-coated. I was also a bit worried about the consistency of the bacon because I hate floppy bacon, but it was actually great. It was not crisp, but it was completely cooked and did not have that feeling that undercooked bacon has. I did end up cooking mine longer than recommended, probably up to an hour, but the oven may not have been up to temperature. Also, let these cool a good long time before you serve them, especially if you cook them in a pyrex pan that holds the heat! They sizzled for 5 whole minutes after I took them out of the oven.

LadyRatri May 15, 2011

No one can say no to these. I roll them in the sugar and sprinkle a bit on top. I also use a baking rack so they don't stick to bad and the bacon grease drains away. If you have never made them, you must try them!

RepoGuysWife November 29, 2011

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