These Slow Cooker 4-Ingredient Bacon Wrapped Bangers are exactly the kind of party food that disappears faster than you can set the tray down. My best friend actually brought a version of these to a weekend get-together, and I watched grown adults hover over the table until every last one was gone. They’re basically mini pork sausages (bangers) wrapped in bacon, slow-cooked in a sweet, sticky brown sugar glaze with just a touch of smoky heat. With only four ingredients and a set-it-and-forget-it slow cooker, they’re perfect for busy days when you want something impressive without babysitting the oven.
Serve these bacon wrapped bangers right in the foil trays or in a warm serving dish with toothpicks for easy grabbing. They’re great alongside other party snacks like cheese and crackers, veggie platters, or chips and dip. If you want to turn them into more of a meal, pair them with creamy mashed potatoes, a simple green salad, or buttered rolls to soak up the savory-sweet juices from the bottom of the tray. A cold beer, hard cider, or a simple sparkling lemonade works really well with the rich, smoky-sweet flavors.
Slow Cooker 4-Ingredient Bacon Wrapped BangersServings: 10-12
Ingredients
2 pounds cocktail-size pork sausages (mini bangers or small pork breakfast links)
1 pound thin-cut bacon, sliced in thirds crosswise
1 1/4 cups packed light brown sugar, divided
1 teaspoon smoked paprika (or regular paprika if preferred)
Directions
Line two small foil trays or one large foil tray with heavy-duty aluminum foil, leaving some overhang so you can lift them out easily later. Set the trays aside.
In a small bowl, mix 1 cup of the brown sugar with the smoked paprika until evenly combined. This will be your sticky, smoky-sweet rub.
Pat the cocktail sausages dry with a paper towel so the bacon wraps more tightly and the glaze sticks better.
Cut the bacon slices into thirds crosswise to create short strips that will fit snugly around each mini sausage.
Wrap each sausage with a piece of bacon, stretching the bacon slightly as you wrap so it’s snug. Place the bacon seam side down into the foil-lined trays, packing them in close together in a single layer. They can be snug, but try not to stack them.
Sprinkle the brown sugar–paprika mixture evenly over the top of all the bacon wrapped bangers, making sure each piece gets a good coating. Gently press the sugar down with your fingers so it sticks to the bacon.
Sprinkle the remaining 1/4 cup brown sugar over any bare spots and around the edges of the trays. This extra sugar will melt into the juices and create that glossy, bubbling glaze you want pooling at the bottom.
Place the foil trays into the slow cooker crock. If your slow cooker is small, you can slightly crimp the sides of the trays so they fit, or stack them carefully with a small piece of foil between to prevent sticking.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the sausages are plump and cooked through and the bacon is deep brown and caramelized. The sugar will melt into a sticky glaze, and savory juices will pool at the bottom of the trays.
If you’d like the bacon a bit crisper, carefully lift the foil trays out of the slow cooker and place them under the broiler for 2 to 3 minutes, watching closely so the sugar doesn’t burn. This step helps tighten and crisp those caramelized bacon strips while keeping the sausages juicy.
Let the trays rest for about 5 minutes so the glaze thickens slightly. Serve the bacon wrapped bangers straight from the foil trays or transfer them to a serving dish, spooning some of the sticky brown sugar juices over the top. Add toothpicks for easy party nibbling.
Variations & Tips
For extra heat, add 1/4 to 1/2 teaspoon cayenne pepper to the brown sugar and smoked paprika mixture, or sprinkle crushed red pepper flakes over the top before cooking. If you prefer a more savory bite, cut the brown sugar down to 3/4 cup and increase the smoked paprika to 1 1/2 teaspoons for a deeper smoky flavor. You can also swap in maple-cured bacon for a subtle maple note without adding more ingredients. If you can’t find cocktail-size sausages, cut regular pork sausages into thirds and toothpick the bacon in place so it doesn’t unravel. To prep ahead, assemble the bacon wrapped bangers in the foil trays, cover tightly, and refrigerate up to 24 hours; just pop the trays into the slow cooker when you’re ready. For easier cleanup, double-line your foil trays, since the glaze and juices get very sticky. If you want to serve these as a more substantial dish, you can pile them over a bed of mashed potatoes or rice and spoon all the sweet-savory juices from the bottom of the tray on top.
