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.
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