These smoky Bacon Wrapped Sausage Roll-Ups are the ultimate appetizer for any cookout. They are made with a flavorful combination of ground pork, bratwurst sausage, and crispy bacon, and guaranteed to be a crowd-pleaser!

Why this recipe works

Pork combo: These sausage roll-ups are a bacon and sausage lovers’ dream all “rolled” into one!
The filling: We add cheese, jalapeno, and seasonings to the filling, creating a rich, flavorful addition to the meat.
Bacon: The use of bacon adds a savory element to the dish. And let’s be honest, bacon makes everything better!
Hit of smoke: Cooking the roll-ups on your grill or smoker adds an extra layer of delicious flavor.
The sauce: The barbecue sauce adds a delicious candied finish.

Type of wood for sausage roll-ups

For this recipe, it is best to use apple, cherry, or oak chips, chunks, or wood pellets. Because these appetizers are small, the use of more robust woods could 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.
Make the filling: Combine the ground pork and sausage with all remaining ingredients except BBQ sauce.
Form the meatballs: Form the sausage mixture into meatballs about 1 inch thick and 1 3/4 inches wide.
Wrap them in bacon: 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.
Grill them: Place the sausage roll-ups on the grill grate, close the lid, and cook them for 1 hour. Turn them and cook for an additional 30 minutes.
Brush with sauce: 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 and dipping sauce options: these delectable bacon-wrapped sausage roll-ups with your favorite dipping sauce. We recommend ranch, blue cheese, or Comeback Sauce for this recipe.
Pairings: Serve with fried pickles, french fries, or Kansas City Onion Rings for a Southern-style appetizer menu.
Storing leftovers: Place them 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 to fir your needs. Here are some suggested 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!

More recipes!

Bacon Wrapped Sausage Roll-Ups

This smoky appetizer recipe calls for three types of pork: ground pork, bratwurst sausage, and bacon. Use your favorite sweet or spicy BBQ sauce to customize the flavor to your liking.

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Course: Appetizer

Cuisine: American BBQ

Keyword: bacon-wrapped sausage roll-ups

Prep Time: 30

Total Time: 2 30

Servings: servings

Calories: 534kcal

Ingredients

1 pound ground pork
1 pound bratwurst sausage casings removed
1 cup shredded sharp cheddar cheese or pepper jack cheese
1 medium jalapeno seeded and diced
2 cloves garlic minced
1 tablespoon packed brown sugar
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 pound bacon
1 cup Kansas City BBQ Sauce or store-bought

Instructions

Preheat your grill or smoker to 250°F. Use apply, cherry or oak wood for this recipe.
Combine the ground pork and sausage with all remaining ingredients except BBQ sauce.
Form the meat mixture into meatballs about 1 inch thick and 1 3/4 inches wide.
Cut the bacon strips in half and separate them. Set a meatball on the end of the 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 grates, 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. Let them rest for 5-10 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 6 weeks.