Slow Cooker Bacon-Wrapped Brown Sugar Sausages Tips, FAQ & printable recipe

Tips for success

To serve these at a party, keep them warm in the slow cooker on the 'keep warm' setting, providing toothpicks for easy snacking. This ensures the glaze stays fluid and the sausages remain at the perfect temperature for your guests throughout the event. If the sauce becomes too thick, a small splash of hot water can help loosen it up without diluting the flavor too much.

If you are preparing a larger batch, you can double the recipe, provided your slow cooker is large enough to accommodate the sausages in a single or double layer.

Simply maintain the same ratio of ingredients and monitor the cooking time, as larger quantities may require slightly longer in the slow cooker to reach the desired internal temperature and glaze consistency. Always stir gently if needed to avoid breaking the bacon wraps.

Variations

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a dash of hot sauce to the brown sugar mixture before pouring the butter over the sausages for a spicy, sweet, and savory flavor profile.
• Maple Glaze: Substitute half of the brown sugar with pure maple syrup to add a different dimension of sweetness and a slightly thinner, more maple-forward glaze that pairs perfectly with the smoked sausages.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in the microwave in 30-second intervals or in a covered dish in a 300°F oven until warmed through.

Store any leftover sausages in an airtight container in the refrigerator for up to 3 days. Ensure the sausages have cooled to room temperature, but do not leave them out for more than 2 hours to prevent bacterial growth. When storing, try to keep as much of the glaze with the sausages as possible, as this will help keep them moist and flavorful when you are ready to reheat them later.

You can assemble the bacon-wrapped sausages in the slow cooker insert up to 24 hours in advance. Cover the insert tightly with plastic wrap or a lid and keep it in the refrigerator.

When you are ready to cook, remove the insert from the fridge and let it sit for about 30 minutes to come to room temperature before placing it into the slow cooker base and starting the cooking cycle as instructed.

Serving ideas

Serve these sausages hot directly from the slow cooker for the best experience. They are perfect as a standalone appetizer at parties or as part of a larger spread of snacks.

Placing a small bowl of toothpicks nearby makes them accessible and easy for guests to grab. The rich, sweet glaze pairs beautifully with other savory appetizers like cheese platters or crackers, providing a nice contrast to salty or tangy options.

For a more formal presentation, transfer the sausages to a warm serving platter and drizzle any remaining sauce from the slow cooker over the top.

Garnish with a sprinkle of fresh parsley if desired for a pop of color, although the caramelized brown sugar glaze typically provides a beautiful, glossy finish on its own. Ensure they are served while still warm, as the glaze can become quite sticky as it cools down significantly.

Frequently asked questions

Recipe card

Slow Cooker Bacon-Wrapped Brown Sugar Sausages

Prep 15 minCook 3 hRest 5 minTotal 3 h 20 minServes 12

Ingredients

• 1 lb mini smoked sausages
• 1 lb bacon strips, cut into thirds
• 1 cup brown sugar
• 1 tsp black pepper
• 1/2 cup unsalted butter, melted

Instructions

1. Cut each bacon strip into three equal pieces. Wrap one piece of bacon tightly around each mini smoked sausage, securing it firmly. Place the wrapped sausages in snug rows inside the slow cooker insert, ensuring they are packed closely together to maintain their shape during the cooking process.
2. Sprinkle the brown sugar evenly over the top of the packed sausages. Follow by dusting the sausages with the black pepper. Pour the melted butter evenly over the entire arrangement to ensure everything is coated and the sugar begins to dissolve into the butter.
3. Cover the slow cooker and set to low heat for 3 hours. The sausages are done when the bacon is cooked through and tender, and the sugar-butter mixture has combined into a rich, pourable glaze. Ensure the internal temperature of the sausages reaches 160°F (71°C).

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

9 g

Carbohydrates

18 g

Fat

20 g

Fiber

0.1 g

Sugar

16 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.