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Smoking

Smoked Bacon Wrapped Sausage Roll

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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!

Bacon wrapped sausage roll on a stone cutting board with a knife cutting a slice off the end.

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

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.

Masterbuilt Electric Smoker

Walnut Cutting Board

Classic Chef Knife

Bacon wrapped sausage roll with the end cut off sitting on a cutting board with a whole jalapeno on the board

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!

Bacon Wrapped Sausage Roll on a cutting board with Jalapeno peppers, and a bowl of BBQ sauce beside it.

Ingredients

  • Mild sausage
  • Cream cheese
  • Pepper jelly
  • Jalapenos, seeded and diced
  • Sliced bacon
  • Paprika
  • Fresh ground pepper
  • Kosher salt
  • Brown sugar
  • BBQ sauce

How to make a bacon-wrapped sausage roll

ingredients for Bacon wrapped sausage roll in small bowls on a wooden table
Cream cheese and spices in a large glass mixing bowl
Cream cheese and spices in a large glass mixing bowlCream cheese, spices, diced jalapenos and pepper jelly in a large glass mixing bowl
Cream cheese and spices in a large glass mixing bowlCream cheese, spices, diced jalapenos and pepper jelly mixed together in a large glass mixing bowl

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?

Fully smoked Bacon wrapped sausage roll covered with BBQ sauce on a cutting board.

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!

4 different colored Thermapen instant read thermometers.

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

Slices of bacon wrapped sausage roll stacked on a white plate.

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!

Bacon wrapped sausage roll on a stone cutting board with a knife cutting a slice off the end.

Pin it HERE!!

This Smoked Bacon Wrapped Sausage Roll is amazing! Stuffed with sausage, cheese, and spicy jalapenos, then wrapped in bacon, bacon, and more bacon.

Pin it HERE!!

This Smoked Bacon Wrapped Sausage Roll is amazing! Stuffed with sausage, cheese, and spicy jalapenos, then wrapped in bacon, bacon, and more bacon.
Bacon wrapped sausage roll on a cutting board with a knife cutting a slice off the end

Smoked Bacon Wrapped Sausage Roll

Ken Noland
This smoked bacon wrapped sausage roll or "fatty" is literally "the bomb! You are going to love the big, bold flavors.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Additional Time 5 minutes mins
Total Time 3 hours hrs 5 minutes mins
Course Smoking
Cuisine American
Servings 10 Servings
Calories 750 kcal

Ingredients
 

  • 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

Instructions
 

  • 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!

Equipment

Masterbuilt MB20071117 Digital Electric Smoker, 30 inch, Black
Masterbuilt MB20071117 Digital Electric Smoker, 30 inch, Black
UWELD Small American Walnut Cutting Board Reversible Chopping Board 12x8x0.7" Charcuterie Board with juice groove
UWELD Small American Walnut Cutting Board Reversible Chopping Board 12x8x0.7″ Charcuterie Board with juice groove
J.A. Henckels International Classic Chef Knife, 8 Inch, Kitchen Knife, Black
J.A. Henckels International Classic Chef Knife, 8 Inch, Kitchen Knife, Black

Notes

I recommend using mesquite wood chips or pellets, but you can use any wood or combination of wood to smoke this delicious dinner.

Nutrition

Serving: 1Calories: 750kcalCarbohydrates: 21gProtein: 36gFat: 58gSaturated Fat: 21gPolyunsaturated Fat: 31gCholesterol: 146mgSodium: 2259mgFiber: 1gSugar: 16g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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