In Bacon, BBQ & Grilling, International, Sausage

Bacon Wrapped Sausage Bombs

John Hing
Course Appetizer


  • 1 package favorite sausages from Johnston’s Pork Kielbasa, Farmers, Garlic, Smokies, or Cocktail sausages, can use a mix of sausage as well
  • 1 package thick sliced bacon
  • 1 package favorite BBQ seasoning. I personally like HOG SHACK’s competition rib rub
  • Yellow mustard
  • Brown sugar maple syrup, or honey
  • 1 bottle favorite BBQ sauce
  • 1 block butter
  • Toothpicks to secure bacon



  • Set smoker to 275°F.
  • Open all packaged sausages and bacon.
  • Cut sausages to 1 inch sections.
  • Cut bacon into thirds and wrap sausage with bacon tightly and secure sausages with toothpicks.
  • Using your favorite BBQ seasoning and give sausages a good sprinkling of seasoning.
  • Put sausages into smoker and smoke for 30-45 minutes depending on what size sausages used. Bigger sausage, longer time. Smaller sausages, less time.
  • Remove sausages from smoker when they are ready.
  • Put sausages in baking pan, add a generous amount of BBQ sauce, a drizzle of yellow mustard and a handful of brown sugar. Now is the time to experiment a little bit. You can add some maple syrup, honey or even agave instead of brown sugar. Make it your own. Want it spicier? Add some hot sauce etc. Sky is the limit.
  • Coat the sausages with sauce. Add some cubes of butter to the pan.
  • Put back in to smoker and smoke for another 20-30 minutes.
  • When ready, remove the toothpicks and serve.

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