Bacon Wrapped Sausage Roll-Ups

By James Kimble July 24, 2024 4 mins read 147 Views

These smoky Bacon Wrapped Sausage Roll-Ups are one of our favorites to serve at cookouts. Our recipe includes three types of pork: ground pork, bratwurst sausage, and bacon! Feel free to use your favorite sweet or spicy BBQ sauce to customize the flavor to your liking.

Why this recipe works

This recipe works because it is a bacon and sausage lovers’ dream combined into one delicious porky appetizer!
We combine different types of pork, along with cheese, jalapeno, and seasonings, creating a flavorful and rich filling for the roll-ups.
The use of bacon adds a savory element to the dish.
Cooking the roll-ups low and slow infuses them with smoked flavor.
The barbecue sauce adds a delicious candied finish.
The dipping sauces and sides complement the roll-ups perfectly, making them a stand-out feature at your next cookout, potluck, or party!

Type of wood for sausage roll-ups

We recommend using apple, cherry, or oak chips, chunks, or wood pellets for this recipe. These appetizers are small, and more robust woods might overpower the flavor. Keep it light. Keep it simple.

Ingredients

Ground pork
Bratwurst sausage, casings removed
Shredded sharp cheddar cheese (or pepper jack cheese)
1 medium jalapeno
Garlic
Brown sugar
Paprika
Chili powder
Onion powder
Bacon
Kansas City BBQ Sauce or store-bought

Making Bacon Wrapped Sausage Roll-Ups

Preheat your grill or smoker to 250°F. Use apple, cherry or oak wood for smoke flavor.
Combine the ground pork and sausage with all remaining ingredients except BBQ sauce.
Form the sausage mixture into meatballs about 1 inch thick and 1 3/4 inches wide.
Cut the bacon strips in half with kitchen scissors, and separate the slices. Set a meatball on strip of bacon and roll it up. Run a toothpick through it widthwise to secure it. Repeat the process with the remaining meatballs and bacon strips. The mixture can be assembled up to 24 hours in advance, covered tightly, and stored in the fridge.
Place the sausage roll-ups on the grill grate, close the lid, and cook them for 1 hour.
Turn the sausage roll-ups and cook for 30 minutes.
During the final stretch, brush one side of the roll-ups with barbecue sauce and cook for 15 minutes. Repeat the process with the un-sauced side and cook for another 15 minutes.
Once they reach an internal temperature of 175°F, they are done.
Serving
Serve these delectable bacon-wrapped sausage roll-ups with your favorite dipping sauce. We recommend ranch, blue cheese, or Comeback Sauce for this recipe.
Try these amazing roll-ups with fried pickles, french fries, or Kansas City Onion Rings for a Southern-style appetizer menu.
Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 6 weeks.

Recipe Variations

Customize this recipe to suit your tastes. Here are some of our favorite combinations!

Change the cheese: Experiment with different types of cheese, such as mozzarella or Monterey Jack, to add your unique flair to the roll-ups.
Sweet and spicy: For a sweet and spicy twist, brush these smoky roll-ups with hot honey instead of barbecue sauce toward the end of cooking. Mediterranean: Use feta cheese, sun-dried tomatoes, and Mediterranean spices like oregano and thyme in the meat mixture.
Chorizo: Swap out the bratwurst for Mexican chorizo for a spicy appetizer.
Air fryer: Don’t have a grill or smoker? You can cook these sausage roll-ups in batches using your air fryer. Cook at 375 degrees for 20 minutes, brush with BBQ sauce on both sides and cook for another 5 or so minutes. It won’t be smoky, but it will be delicious!

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