Don't be fooled by the simplicity of these bacon wrapped kielbasa appetizers lovingly glazed with a mixture of brown sugar and beer with pepper flake heat. Pop a few in your mouth and you'll be saying “wow”!

Of course I use my original, one of a kind original rub (Purchase formula here | Purchase bottled rub) to give these a massive kick of flavor that won't stop until the cows come home!

Helpful Information
  • Hands-on Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Smoker Temp: 240°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Cherry
What You’ll Need
  • 3-4 links of kielbasa
  • 1 lb of bacon, cut into thirds.
  • Jeff's original rub (Purchase formula here | Purchase bottled rub)
  • Brown sugar (I prefer dark but light will work)
  • Beer ( I use a dark ale)
  • Red pepper flakes
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchasing Ingredients

The kielbasa I purchased had 2 links per package and I ended up getting about 14 pieces of kielbasa per link. As you will see below, I slice them in half lengthwise then about 1-inch wide.

There were 17 slices of bacon in the pound of bacon I purchased so it was pretty thin which is what works the best for things like this in my opinion.

If you find a package that has at least 14 slices, cut into thirds, that will give you 42 slices together with about 3 links of kielbasa, will give you 42 of these appetizers.

Step 1: Prepare the Kielbasa and the Bacon

Place a link of kielbasa on the cutting board and with a sharp knife split it in half lengthwise.

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Then, while holding the halves together, further cut it into 1-inch pieces.

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Cut the bacon into thirds.

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Step 2: Season and Wrap

Lay a piece of bacon on the cutting board with a piece of the kielbasa at the edge of  a piece of bacon.

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Sprinkle some of my original rub (Purchase formula here | Purchase bottled rub) on to the bacon and the sausage.

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Wrap the piece of bacon around the piece of sausage and place the wrapped sausage on a Bradley rack, Weber grill pan or whatever you are using to carry the appetizers out to the smoker.

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Step 3: Season Outside of Wrapped Appetizers

When you are finished wrapping all of them, give them another good sprinkling of my original rub (Purchase formula here | Purchase bottled rub)

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Let them sit there get happy while you go get the smoker going.

Step 4: Smoke ‘Em Up

This is a great recipe for almost any smoker or grill as long as you can maintain a good smoking temperature and provide some smoke.

Over the last year or two I have become extremely partial to pellet grills as they are just so versatile, easy to use and it's really nice knowing that you are cooking over real wood!

I particularly enjoy using the Camp Chef Woodwind as it has some extra features that many of the others at the same price point do not have such as easy ash cleanout, hopper cleanout chute, and the optional sear box which can reach temperatures as high as 900°F when you really need to put a sear on something.

Regardless of the smoker or grill you are using, maintain about 240°F for approximately 1.5 hours or until the bacon gets nice and brown and has a good “bitethrough” to it.

Step 5: Make the Brown Sugar and Beer Glaze

I recommend making the glaze while the appetizers are in the smoker cooking.

Place 1 cup of brown sugar into a small to medium size pan. Add ¼ cup of beer and 1 tsp of red pepper flakes for some heat.

Use low to medium heat so the brown sugar will melt and the red pepper flakes will leach a little heat into the mixture. It's ok for it to simmer lightly but it should not boil. About 15 minutes should be plenty of time for this process.

Making this ahead of time will allow more of the red pepper flake heat to get into the glaze.

Step 6: Brush on Glaze and Finish

When the apps are almost done, you can brush on the beer and brown sugar glaze to give them an extra layer of flavor. It does not hurt to brush them a couple of times with about 10 minutes between each to allow the glaze to set.

Step 7: Serve

Serve these appetizers just as soon as they get done and watch peoples eyes roll back in their heads as they taste them.

Comments

I recommend serving these right out of the smoker however when I brought these home, they had been in the fridge for a few hours and were cold. Folks were grabbing them and eating them cold and still commenting on how good they were.

Things like this work great for when you are serving dinner late and guests arrive early.

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Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
5 from 3 votes

Bacon Wrapped Kielbasa - Brown Sugar and Beer Glazed

Don't be fooled by the simplicity of these bacon wrapped kielbasa smoked perfectly and then lovingly glazed with a mixture of brown sugar and beer with pepper flake heat. Pop a few in your mouth and you'll say wow!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins

Ingredients

  • 3-4 links of kielbasa
  • 1 lb of bacon ((cut into thirds.))
  • Jeff's original rub recipe ((get the recipes here))
  • Brown sugar ((I prefer dark but light will work))
  • Beer ((I use a dark ale))
  • Red pepper flakes

Instructions

  • Lay a link of kielbasa on the cutting board and slice it in half lengthwise. Then, while holding the strips together, cut it into 1-inch pieces.
  • Cut the bacon into thirds.
  • Lay a piece of kielbasa on the ends of a strip of bacon, season it with Jeff's original rub and then wrap the bacon around the piece of kielbasa.
  • When you are finished wrapping all the pieces and they are on a Bradley rack, Weber grill pan or whatever you are going to use to transport them to the smoker, sprinkle them generously with more of the original rub.
  • Smoke the appetizers for about 1.5 hours or until they are sufficiently browned and the bacon has a good "bitethrough".
  • While the apps are cooking, place 1 cup of brown sugar, ¼ cup of beer and 1 teaspoon into a small to medium sized pan over low to medium low heat. Let the mixture simmer lightly for about 10 to 15 minutes.
  • When the appetizers are almost finished cooking, brush the glaze onto the pieces a couple of times. Let it set for about 10 minutes before adding a new coat.
  • When they are completely done, remove from the smoker and serve immediately.