This is a tasty recipe for bacon-wrapped sausage that uses a homemade sausage. It can be smoked or baked, then served as an appetizer, finger food, or even as a main dish.
It may seem like a lot of work the first time around first the bacon wrapping but is well worth the effort. And it gets easier the more times that you make it.
Smoking this recipe is ideal, however, it can be very successful while camping in a Dutch oven or out the back on a grill. A Dutch oven that has no smoke component yet still looked and tasted great, especially if using a heavily smoked style of bacon.
Bacon-Wrapped Sausage Recipe
- 2 teaspoons salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes, or to taste
- 2 pounds ground pork
- 1 tablespoon apple vinegar
- 12 slices bacon
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 tablespoons apple juice or as needed
- smoker or camp oven
- toothpicks, to serve
- Combine the dried spices and herbs. Add to a grinder and pulse to process and break up the whole seeds and leaves to a grainy consistency (do not over process to a powder).
- In a bowl, add the pork, ground herbs and spices, and vinegar. Mix with your hands or a spoon until well combined. Let rest, chilled, until needed, overnight if possible.
- On a board, lay out 6 slices of bacon next to each other. Take half the homemade sausage mix and create a roll the length of the bacon. Place the sausage in the middle of the bacon then wrap the bacon around the sausage. There should only be a 1-inch (2cm) overlap, any bacon excess beyond this should be cut off.
- Place the bacon-wrapped sausage seam-side down on the tray or rack you plan to cook it on. Place into a smoker or oven preheated to 250 degrees F (120 degrees C) and cook for 1 hour.
- Combine the brown sugar, honey, Worcestershire sauce, soy sauce, and half the apple juice. Stir until well combined and the sugar is dissolved. Add the remaining apple juice if needed to get a thick but spreadable glaze.
- Remove the bacon-wrapped sausage and brush with the glaze. Return to the smoker or oven for an additional 10 minutes. If you would prefer a shinier glaze, this step can be repeated.
- Rest for 10 to 15 minutes before slicing and serving.
- Variation: If desired you may char grill chili peppers, then thinly slice. This is then placed in the center of homemade sausage before wrapping in bacon.
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