Gluten Free Bacon Wrapped Smokies
Few party snacks generate as much excitement as a tray of bacon-wrapped smokies fresh from the oven, and this version delivers that sticky, caramelized payoff in every single bite. The glaze — built from brown sugar, Dijon mustard, and smoked paprika — bakes into something deeply savory-sweet, with the optional cayenne adding just enough heat to keep things interesting. One of the trickiest parts of serving this crowd-pleaser to guests with gluten sensitivities is the sausage itself, since many cocktail links contain fillers or flavorings with hidden gluten — starting with certified gluten free smokies takes that worry completely off the table. The bacon wraps around each sausage and crisps beautifully on a wire rack, so the bottoms never go soggy and the glaze gets gloriously bubbly on all sides. A quick rest after baking lets everything firm up into that lacquered, finger-food-perfect finish. This recipe makes 8 servings, so it's ideal for game days, holiday spreads, or any gathering where you need something that disappears fast.
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Learn more →Ingredients
8 servings
- 1 lb gluten free cocktail sausages (smokies)
Chef's tipCut full-size plant-based hot dogs into bite-size pieces to match cocktail sausages. They taste a little less smoky and are leaner, so add a little oil to the pan if needed. - 1 lb bacon, strips cut into thirds
- ¾ cup packed light brown sugar
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
In a small bowl, stir together the brown sugar, Dijon mustard, smoked paprika, and cayenne, if using, until a thick paste forms.
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