Bacon wrapped sausages are the ultimate BBQ finger food—juicy, smoky, spicy, and dripping with flavor. Whether you’re serving them as a show-stopping appetizer or loading them into buns for a hearty main, they’re always a crowd favorite. With layers of seasoning and crispy bacon, these little flavor bombs are easy to make and even easier to devour.
Bacon Wrapped Sausage
There’s something magical about wrapping anything in bacon—especially a juicy sausage. These bacon-wrapped sausages come together quickly and bring together layers of smoky, sweet, and spicy flavors.
Glazed with Grannies Gold and seasoned with Yonedas Spicy White and Red, this recipe is proof that sometimes the simplest BBQ recipes pack the biggest punch. Serve them whole on a bun or sliced for sharing—either way, they’re going to disappear fast.
How to Make Bacon Wrapped Sausage
Preparation
Preheat your grill or smoker to 325°F. While the grill is heating up, set your sausages on a cutting board and brush each one with a thin layer of Grannies Gold mustard sauce. This not only adds flavor but also helps the rub stick. Season the sausages generously with Yonedas Spicy White followed by a layer of Yonedas Red to build up that savory, smoky crust. Wrap each sausage tightly with a strip of extra-thick bacon, then sprinkle a light dusting of Yonedas Red over the bacon for added flavor and color. Let them sit at room temperature for about 20 minutes to absorb the seasoning before placing them on the grill.
Smoking the Sausages
Place the bacon-wrapped sausages on the grill flap-side down so the bacon stays in place. You can use a wire rack to make moving them easier and keep everything steady during the cook. Smoke them at 325°F until the bacon is crisp and the sausages reach an internal temperature of 165°F. This typically takes around 40–45 minutes, depending on your grill.
Serving
Once cooked, serve them whole on a toasted bun with mustard or BBQ sauce, or slice them into bite-sized chunks for the perfect smoky party appetizer. We recommend serving with a side of Truff Red Sauce or your favorite spicy mustard for a rich, tangy kick.
Best Beer to Pair With Bacon Wrapped Sausage
IPA (India Pale Ale)
A bold IPA stands up to the rich bacon and spicy sausage. The bitterness cuts through the fat while the hoppy flavors complement the seasoning.
Smoked Porter
With its deep, roasty notes and hints of smoke, a smoked porter enhances the caramelized bacon and adds depth to the overall bite.
Amber Lager
Balanced and malty with a crisp finish, amber lagers make a great pairing by not overpowering the flavor of the sausage while keeping things refreshing.
Bacon Wrapped Sausage
Equipment
- Louisiana Grills 800 Premier
- BBQ Tongs
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
Ingredients
- 1 package Favourite Pork Sausages
- 1 lb Extra Thick Bacon
- ½ cup Yonedas Grannies Gold Mustard Sauce
- ½ cup Yonedas Red Seasoning
- 4 tbsp Yonedas Spicy White
- 1 package Sausage Buns Optional
Instructions
- Preheat grill to 325°F
- Brush sausages with Grannies Gold mustard sauce
- Season with Yonedas Spicy White & Red
- Wrap each sausage with thick-cut bacon
- Sprinkle extra Yonedas Red on the outside
- Let rest for 20 minutes
- Grill flap-side down until sausage hits 165°F and bacon is crisp
- Serve whole on buns or sliced with dipping sauce
Bacon Wrapped Sausage FAQs
Can I use any kind of sausage for this recipe?
Absolutely! Bratwurst, Italian, chorizo, or even plant-based sausages will work. Just adjust the cooking time based on size and type.
What’s the best way to keep the bacon from unwrapping?
Start with the flap-side down on the grill and let the bacon crisp slightly before flipping. If needed, you can secure it with toothpicks—just remember to remove them before serving.
What wood pellets or chips are best for this recipe?
Use hickory, pecan, or applewood for a flavorful smoke that complements both the bacon and sausage without overwhelming them.
Can I prep these ahead of time?
Yes! You can assemble the bacon-wrapped sausages up to a day in advance. Keep them wrapped in plastic wrap or stored in an airtight container in the fridge until you’re ready to grill.