This Smoked Bacon Wrapped Sausage Roll is amazing! Stuffed with sausage, cheese, and spicy jalapenos then wrapped in bacon, bacon, and more bacon. You might have to spend a little extra time on the treadmill after serving this up, but it is worth it!
You might know this as a “Fatty” or a “Bacon Bomb“. Whatever you call it, just don’t call me late for dinner when you are making it!
This recipe is kind of like your mother’s old meatloaf recipe, on steroids. I remember eating meatloaf as a kid, it was, in fact, one of the dinners that I looked forward to, but it was nothing like this tasty treat.
HELPFUL ITEMS FOR THIS RECIPE
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The flavors of the sausage, with the spicy jalapenos and creaminess of the cheese, pair perfectly together. The seasoning adds just the right amount of flair, and the BBQ sauce tops the whole thing off. Yummo!
- Mild sausage
- Cream cheese
- Pepper jelly
- Jalapenos, seeded and diced
- Sliced bacon
- Fresh ground pepper
- Kosher salt
- Brown sugar
- BBQ sauce
How to make a bacon-wrapped sausage roll
Set up your smoker and preheat it to 275 degrees F. In a bowl, combine the cream cheese, diced jalapenos, pepper jelly, paprika, brown sugar, Kosher salt, and pepper. I would caution you, be careful with the salt as the bacon is salty too.
Building your Sausage roll together
Layout a large piece of parchment or piece of waxed paper on the counter or a large cutting board. Press the sausage meat over the paper into a rectangle approximately 1/4 inch thick. You can use any type of sausage from breakfast sausage, country sausage to spicy Italian, whatever suits your tastes. Spread the cheese mixture evenly over the sausage meat, stopping about 1 inch before the edge of the meat.
Starting on one side, carefully roll the sausage into a loaf. Don’t roll so tightly that the cheese mixture is squeezed out. It should be tight, but not too tight. Seal the edges by gently pinching them together with your fingers.
Lay each strip of bacon over the top of the roll, slightly overlapping each bacon strip. Tuck the end of the bacon strips under the roll. Be careful as the roll will be pliable. It is important to handle the roll carefully, or it will fall apart. To help keep the roll intact, you can place it in a 9 x 5 loaf pan to cook for the first half of the cook.
Place the pan into the smoker and cook for about 2 hours. After 2 hours, remove the pan from the smoker and turn up the temperature of your smoker to 350 degrees F. Remove the sausage roll from the loaf pan and place it directly on the grill grates. Brush generously with your favorite BBQ sauce and cook for 45 minutes more. (note if your smoker doesn’t heat to 350, you can finish the sausage roll on your grill).
How long does it take to smoke a fatty?
It takes about 2 hours and 45 minutes to smoke a fatty or sausage roll like this. Keep in mind that you should always cook your meat to a specific internal temperature, not a time. As the sausage meat is made with pork, you should make sure that the internal temperature of your bacon-wrapped sausage roll is at least 160 degrees F.
I use my trusty Thermoworks Thermapen instant-read thermometer. It is quick, easy to use, and gives me an exact temperature in seconds every time!
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This stuffed sausage roll is cheesy, a little spicy, and oh so good! It really doesn’t take long to build and smoke the wrap. It will definitely be worth it when you serve this up to family and friends!
Pin it HERE!!
Pin it HERE!!
- 2 lbs mild sausage (breakfast or country)
- 8 oz cream cheese
- 1/4 cup pepper jelly
- 2 jalapenos, seeded and chopped
- 1 1/2 lb bacon
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp brown sugar
- 1 cup bbq sauce
- Set smoker to 275* and preheat for 15 minutes.
- Lay a sheet of parchment or wax paper over a wooden cutting board. Flatten out the breakfast sausage over the paper to ¼” thick.
- In a medium mixing bowl, combine cream cheese, jalapenos, jelly, paprika, pepper, and brown sugar. Spread mixture evenly over the sausage stopping 1” before the edge.
- Roll sausage into a loaf. Seal the edges by pinching together with your fingers.
- Lay bacon over the top of the sausage roll in shingle form, slightly overlapping each piece. Tuck the ends of the bacon under the sausage roll.
- The sausage roll will be pliable, so it is important to handle it carefully, so it does not fall apart. Because of this, I prefer forming the roll to fit inside of a loaf pan for the first half of its cooking time. Use a 9X5 for this step.
- Place the pan into the smoker and cook for 2 hours. Turn the smoker up to 350*. Remove sausage roll from the pan and place directly onto the grill grates. After 15 minutes, brush with your favorite bbq sauce. Smoke for 30 more minutes.
- Let rest for 5 minutes before cutting into slices.
- Serve with sliced jalapenos for some extra heat if you like. Enjoy!
I recommend using mesquite wood chips or pellets, but you can use any wood or combination of wood to smoke this delicious dinner.
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Amount Per Serving: Calories: 750Total Fat: 58gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 146mgSodium: 2259mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 36g