Fatty (Smoked & BBQ’ed Pork Sausage Log)

(from cokerlj’s recipe box)

Tried this the other day with the bacon wrap. Not bad…my rub was missing something? But daughter and son-in-law loved it!

Source: Gail Coker, Linda Coker

Categories: Appetizers, BBQ, Curing/Smoking & Cooking Meat & Game, Pork


  • 1 to 2 pound Jimmy Dean Maple Breakfast sausage log
  • Your favorite BBQ rub
  • Bacon if desired


  1. Very carefully cut off the plastic wrapper on the sausage roll so your sausage remains in a big log.

  2. Rub generously with your favorite BBQ rub.

  3. At this point you can make a crisscross or lattice work of bacon strips and wrap the log with the bacon if desired. Many like this…I am undecided.

  4. your smoker going and smoke it at about 250 degrees or so until internal temp is 165-170 degrees. Usually takes about 1.5 – 2 hours at 250.

  5. Slice and serve for an appetizer or snack or tailgate party or whenever!

  6. ADDITIONAL INFO: You can get fancy and flatten the sausage to about 1/4 inch or so in saran wrap…make a square. Put shredded cheese and any other stuffing’s you want (jalapenos?). Then roll it back up…then wrap in bacon.

  7. FOR MORE INFO: http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty

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