Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits.

Gallery

Recipe Summary

cook:
2 hrs 30 mins
additional:
30 mins
total:
3 hrs 40 mins
prep:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.

    Advertisement
  • Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.

  • Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.

  • Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.

  • Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.

  • Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

  • Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.

Cook's Notes:

Breakfast sausage may be substituted for the Italian sausage.

For a crispier bacon roll, when you remove it from the smoker, place the roll in the broiler for about 5 minutes to crisp up the outside, then baste with the barbecue sauce.

Editor's Note:

Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount of sauce consumed will vary.

Nutrition Facts

609 calories; protein 32.9g; carbohydrates 21.7g; fat 42.6g; cholesterol 101.9mg; sodium 3440.3mg. Full Nutrition
Advertisement