How to make smokies: brown sugar wrapped mini dogs (video)

Chris Ternate

Hors d'oeuvres can be a difficult decision when serving dinner to guests. You want the food to be easy to eat and something guests will rave over, yet you don't want it to be to filling prior to dinner. The trick is to come up with something that's easy to make, bite-sized and craveable.

That's where this recipe comes in. Wrapping a few of the mini hot dogs that so many people are a fan of with bacon (which almost everyone on the planet also loves), you get a pre-meal snack people will be fighting over. So simple, yet undeniably delicious.

Smokies

20 minutes

3 hours

3 hours, 20 minutes

1-lb bacon, cut into thirds

1 14-oz package of cocktail weiners

3/4 cup brown sugar (more or less to your tastes)

Wooden toothpicks

Wrap each hot dog in bacon and secure with a toothpick.

Add wrapped weiners into a 4-quart slow cooker, sprinkling with brown sugar as you go until you run out. (Any unwrapped weiners can be added in as well.)

Cover and cook on high for 3 hours, occasionally stirring.

Pro Tip: Kick up your party with some homemade dipping sauces. We recommend a trio of BBQ ketchup, Spicy beer mustard and a lemon-ginger mayonnaise.

Have someone in mind who you'd like to make this for you? Please SHARE!

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.

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