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Recipe from Simpler Savory

The recipe

Diabetic Bacon Wrapped Smokies

Prep
15 min
Cook
25 min
Total
40 min
Servings
10 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 10 servings.

calories
210

2× the original author values. Recipe yield: 10 servings.

calories
420

3× the original author values. Recipe yield: 10 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 14 ounces little smokies (cocktail sausages), no-sugar-added — pork or beef; pat very dry
  • 12 slices thin-cut bacon, sugar-free if possible — cut each slice into thirds
  • 1 tablespoon neutral oil spray or oil — for greasing rack
  • 40 toothpicks — optional, for securing and serving
  • 3 tablespoons brown-style zero-calorie sweetener — erythritol or allulose blend
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper — freshly ground
  • 1/8 teaspoon kosher salt — optional, to taste
  • 2 teaspoons apple cider vinegar — to moisten into spreadable paste
  • 1/8 teaspoon cayenne pepper or crushed red pepper — optional, for heat
  • 2 tablespoons fresh parsley or scallions — chopped, for garnish

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack to prevent sticking.
  2. Pat the little smokies very dry with paper towels so the bacon grips and the glaze adheres.
  3. Slice each thin-cut bacon strip into thirds to wrap neatly around each smoky without excessive overlap.
  4. Wrap each smoky with a piece of bacon, placing the seam side down. Secure with a toothpick if needed and arrange on the rack with space between pieces.
  5. In a small bowl, combine sweetener, smoked paprika, garlic powder, black pepper, and a pinch of salt if needed. Stir in apple cider vinegar until it forms a damp, spreadable paste; add cayenne if using.
  6. Brush a thin layer of the glaze over the tops of the bacon-wrapped smokies.
  7. Bake for about 12 minutes until the bacon begins to render and take on color.
  8. Remove the tray and brush a more generous layer of glaze over each piece to build shine and flavor.
  9. Return to the oven and bake 10 to 15 minutes more, until the bacon is deep mahogany and edges are crisp; pieces should feel firm, not floppy.
  10. Let rest 3 to 5 minutes to set the glaze, then sprinkle with chopped parsley or scallions.
  11. Transfer to a platter and serve hot as a low carb appetizer with toothpicks for easy grabbing.

Notes

Cool completely, then refrigerate in an airtight container up to 4 days. For freezing, freeze on a lined sheet until firm, then bag for up to 2 months. Reheat on a rack at 375°F for 8–10 minutes from chilled or 15–18 minutes from frozen, or air fry at 360°F for 5–7 minutes until crisp.

Source: https://simplersavory.com/diabetic-bacon-wrapped-smokies/