Smoky Bacon Wrapped Sausage

This smoky bacon wrapped sausage roll-up appetizer combines three types of pork for a rich and savory bite that bursts with flavor. It is perfect for gatherings where you want to impress with something hearty and satisfying but still easy enough to prepare ahead of time. The mix of ground pork, bratwurst sausage, and bacon delivers a depth of flavor that pairs beautifully with your favorite BBQ sauce, letting you tailor the spice or sweetness to your crowd.

I remember the first time I served these during a summer barbecue. The smoky aroma filled the backyard, and everyone was grabbing seconds before dinner was even served. Now they always ask me to bring these when we gather around the grill.

Ingredients

• Ground pork: One pound creates the flavorful base and keeps the filling juicy
• Bratwurst sausage: One pound with casings removed adds a coarse texture and spice
• Sharp cheddar or pepper jack cheese: One cup shredded gives a creamy and slightly spicy melt
• Jalapeno: One medium, seeded and diced brings a fresh heat that cuts through the richness
• Garlic: Two cloves minced for aromatic warmth
• Brown sugar: One tablespoon packed balances the spice and highlights the smoky flavor
• Paprika: One teaspoon adds subtle earthiness smoked paprika works great if you have it
• Chili powder: Half teaspoon contributes gentle heat and depth
• Onion powder: Half teaspoon enhances the savory notes without overpowering
• Bacon: One pound, the star wrapping that crisps and seals in juices
• Kansas City BBQ Sauce: One cup brings sweet, tangy, or spicy glaze depending on brand or homemade version you prefer

Ingredients

Choose fresh and quality meat since it is the heart of the dish. Opt for thick-cut bacon to hold up well during cooking.

Step-by-Step Instructions

Preheat the Grill or Smoker:

Set your grill or smoker to 250 degrees Fahrenheit. Using apple cherry or oak wood chips adds a perfect mild smoky aroma that complements the pork. Keep the temperature steady for even cooking.

Mix the Meat and Seasonings:

In a large bowl, combine ground pork, bratwurst sausage with removed casings, shredded cheese, diced jalapeno, minced garlic, brown sugar, paprika, chili powder, and onion powder. Use your hands or a sturdy spoon to mix well until everything is evenly distributed. This ensures each bite is packed with flavor.

Form the Meatballs:

Shape the meat mixture into oval meatballs about one inch thick and one and three quarter inches wide. A uniform size helps them cook evenly throughout.

Wrap with Bacon:

Cut bacon strips in half lengthwise to make manageable pieces. Place a meatball at the edge of a bacon piece and roll it up tightly around the meat. Secure it with a toothpick through the width to hold everything in place. This step locks in moisture and creates a smoky crispy exterior. You can assemble these up to 24 hours ahead and store covered in the fridge for convenience.

Grill the Roll-Ups:

Place the wrapped meatballs directly on the grill grates. Close the lid and cook for one hour. This low and slow step allows the fat to render and the flavors to meld beautifully.

Turn and Continue Cooking:

Flip the roll-ups gently and cook for another 30 minutes to brown evenly.

Sauce and Finish:

Brush one side of the roll-ups with BBQ sauce and cook for 15 minutes. Flip and repeat with the other side so the glaze caramelizes without burning. Keep a watchful eye as sugars in the sauce can darken quickly.

Check Temperature and Rest:

Use a meat thermometer to confirm an internal temperature of 175 degrees Fahrenheit. Remove from grill and let rest for 5 to 10 minutes before serving to redistribute juices and enhance tenderness.

Save

The cheese melting inside the pork mix always steals the show for me. One summer evening stands out when I surprised my family with these after a day at the lake. Watching everyone enjoy bites around the firepit was pure joy and made the long prep totally worth it.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, place in a single layer on a baking sheet first then transfer to freezer bags or containers for up to six weeks. Reheat gently in the oven or on a grill to bring back that crispy bacon texture.

Ingredient Substitutions

Try spicy Italian sausage instead of bratwurst if you want more heat or switch cheddar for mozzarella for a milder cheese pull. You can swap out jalapeno with poblano for a gentler smoky heat or add herbs like thyme or sage to change the flavor profile slightly.

Serving Suggestions

Serve these smoky roll-ups with a simple green salad or coleslaw to balance the richness. Pickles or a tangy mustard make excellent accompaniments. They also go great with baked beans or grilled corn for a full Southern style BBQ spread.

Cultural Context

The idea of wrapping seasoned meat in bacon comes from classic American barbecue traditions where bacon adds flavor and moisture during long cook times. Using bratwurst links the recipe to Central European sausages while the barbecue sauce glaze is an unmistakably American addition blending regional influences into one irresistible dish.

Recipe FAQs

→ What types of pork are used in this dish?

The dish uses ground pork, bratwurst sausage (casings removed), and bacon to bring a variety of flavors and textures.

→ How should the meat mixture be shaped before cooking?

The combined meat and seasoning mixture is formed into 1-inch thick, approximately 1 3/4 inch wide meatballs, ready for bacon wrapping.

→ What wood types are recommended for smoking the roll-ups?

Apple, cherry, or oak wood are ideal, imparting a pleasant smoky aroma without overpowering the flavors.

→ When is the BBQ sauce applied during cooking?

BBQ sauce is brushed onto the roll-ups during the final 30 minutes of cooking, allowing it to caramelize and glaze the bacon perfectly.

→ How can leftovers be stored safely?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 weeks to maintain freshness.

→ What internal temperature confirms the roll-ups are cooked through?

The roll-ups should reach an internal temperature of 175°F to ensure they are fully cooked and safe to eat.