Bacon Wrapped Smoked Sausage RecipeBacon wrapped anything gets my attention, and I thought that it couldn’t possibly be bad wrapped around a smoked sausage, right? Check out my Bacon Wrapped Smoked Sausage video: I started with store bought fully cooked smoked sausage cut in half. You can use any smoked sausage you like here. I know it would be great with fresh smoked sausage and I’ll be trying that soon I promise! Next overlap bacon around the entire length of the sausage. It takes about 2 slices of thin bacon for each pieces of smoked sausage and overlapping holds the bacon in place as it cooks. I use thin bacon so it cooks fully on these Bacon Wrapped Smoked Sausage without burning. Cover the outside of the Bacon Wrapped Smoked Sausage with a little Killer Hog’s The BBQ Rub and it’s ready for the grill. The goal here is to bring up the temperature of the sausage and fully cook the bacon. Thick bacon wouldn’t brown as well. You can use a grill or smoker for the cooking process. I used my drum smoker running at 275 degrees with just a single chunk of cherry wood for flavor. If you’re using a grill set up a two zone fire and cook over the indirect side. Direct heat will burn the bacon and the goal here is to cook it slow. It takes about 1 hour 15 minutes at 275 to fully brown the Bacon Wrapped Smoked Sausage. Once the bacon is brown, brush both sides with Killer Hog’s The BBQ Sauce and let it go 5 minutes on each side. Total cook time for this Bacon Wrapped Smoked Sausage is about 1 hour 30 minutes. Cut the Bacon Wrapped Smoked Sausage into bite size portions and finish off with a little extra dry rub. Candied Bacon wrapped around sausage. Doesn’t get any better! Serve the Bacon Wrapped Smoked Sausage on a big platter with cubes of your favorite cheese. It’s the perfect time to break out the smoked cheese you’ve been saving! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Bacon Wrapped Smoked Sausage
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Malcom, I love your recipes. I can’t seem to print them. Can you tell me how to do this? Everything I have made from your recipes has come out excellent. Keep up the good work.
I ve been waiting to see your keilbasa making recipe? and your smoke style for this? I like to use the boston butts for this, do you have a sausage preference?
The only thing wrong with this recipe is that you cut the sausage in half. If you had keep it whole it would have turned out a lot juicer. I make my links in 1/2 lb sausages and then twist them to seal it.. Works great.