Is there anything quite as delicious as ground sausage stuffed with cheese, meats, vegetables and other ingredients then wrapped in bacon and smoked? In the barbecue world this has come to be known as a “Fatty” and in this recipe, I give you my ham n' cheddar version.
Setup your smoker for cooking with indirect heat at about 225-240°F using pecan, hickory, cherry or whatever smoking wood you have available.
When the smoker is ready, place the bacon wrapped sausage roll directly onto the grate or preferably use a Weber grill pan or Bradley rack to make it easier to handle.
You can expect this to take about 3 hours to reach 160°F.
Glaze with Barbecue Sauce (optional)
When the bacon wrapped sausage roll reaches 160 °F, brush on a thin coat of Jeff’s original barbecue sauce (Purchase formula here | Purchase bottled sauce) and let it continue to cook in the smoker for about 10 minutes to allow the sauce to glaze.
Remove the meat from the smoker and set it on the counter to rest for 5-10 minutes.
Slice and Eat
With a very sharp knife, slice the roll into pieces that are about ½ to ¾ inch thick and serve immediately.
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Smoke, 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.
Smoked Bacon Wrapped Sausage Fatty: Ham n' Cheddar
Ground sausage stuffed with cheese, meats, vegetables and other ingredients then wrapped in bacon and smoked? In the barbecue world this has come to be known as a "Fatty" and in this recipe, I give you my ham n' cheddar version.