Bacon Wrapped Sausage Roll-Ups (Print Format)
Smoky pork and sausage wrapped in bacon, grilled to juicy perfection with a touch of BBQ sauce.
# Ingredients:
→ Meats
01 -
1 lb ground pork
02 -
1 lb bratwurst sausage, casings removed
03 -
1 lb bacon strips
→ Cheese
04 -
1 cup shredded sharp cheddar cheese or pepper jack cheese
→ Vegetables & Aromatics
05 -
1 medium jalapeno, seeded and diced
06 -
2 cloves garlic, minced
→ Spices & Seasonings
07 -
1 tbsp packed brown sugar
08 -
1 tsp paprika
09 -
1/2 tsp chili powder
10 -
1/2 tsp onion powder
→ Sauces
11 -
1 cup Kansas City BBQ sauce or store-bought equivalent
# Steps:
01 -
Preheat the grill or smoker to 250°F (121°C). Use apple, cherry, or oak wood for smoking to impart smoky flavor.
02 -
In a large bowl, mix ground pork, bratwurst sausage (without casings), shredded cheese, diced jalapeno, minced garlic, brown sugar, paprika, chili powder, and onion powder until evenly incorporated.
03 -
Shape the meat mixture into approximately 1-inch thick and 1¾ inches wide meatballs.
04 -
Cut bacon strips in half. Place each meatball at the end of a bacon half and roll up securely. Fasten with a toothpick through the width to hold together. Assembly can be done up to 24 hours ahead, covered tightly and refrigerated.
05 -
Arrange the bacon-wrapped meatballs on grill grates, close the lid, and cook for 1 hour at 250°F.
06 -
Turn the roll-ups over and continue cooking for an additional 30 minutes.
07 -
Brush one side with BBQ sauce and cook for 15 minutes. Flip, brush the other side, and cook for another 15 minutes until the internal temperature reaches 175°F (79°C).
08 -
Remove from heat and let rest 5 to 10 minutes before serving to allow juices to redistribute.
09 -
Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 6 weeks.
# Tips:
01 -
Using apple, cherry, or oak wood enhances the smoky aroma and complements the pork flavors.