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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.
Course Entree
Cuisine Hot Smoking
Prep Time 45 minutes
Cook Time 3 hours
Servings 6 -8
Author Jeff Phillips


  • 2 lbs ground breakfast sausage ((Jimmy Deans, JC Potter, etc.))
  • 1 lb original or thin sliced bacon ((16 slices approx.))
  • ½ lb ham (, diced into quarter inch pieces)
  • 1.5 cups sharp cheddar (, grated)
  • Jeff’s original rub recipe
  • Jeff's original barbecue sauce
  • Foil and/or wax paper


  • Make a bacon weave with 8 horizontal strips and 8 vertical strips on a large piece of foil. It should end up being about 12 inches by 12 inches.
  • Season the top of the bacon weave with Jeff's original rub recipe.
  • Place the bacon weave in the fridge to firm up.
  • Place 2 lbs of ground sausage into a zip top bag.
  • Flatten the sausage inside the bag until is of equal thickness.
  • Use scissors to cut along the seams and remove the top layer of the plastic bag.
  • Season the top of the sausage with Jeff's original rub recipe.
  • Lay the flattened sausage onto the bacon weave with the top edge about 3 to 4 inches from the top edge of the bacon weave.
  • Place ½ lb of diced ham and 1.5 cups of sharp cheddar cheese onto the flattened sausage. Leave about 2 inches at the top and bottom and 1 inch on the sides.
  • Season the ham and cheese with Jeff's original rub recipe.
  • Using the plastic like a sushi mat, roll the sausage and stuffing into a roll and onto the bacon weave.
  • Seal the ends of the sausage roll with more sausage to keep the cheese and ham from falling out during the cooking process.
  • Using the foil like a sushi mat, wrap the bacon weave around the sausage roll.
  • Wrap the roll tightly in foil.
  • Place the wrapped sausage roll in the fridge to firm up for at least an hour or overnight.
  • Season the outside of the bacon with Jeff's original rub recipe.
  • Setup smoker for cooking at 225-240°F using indirect heat.
  • Place bacon wrapped sausage roll onto smoker grate or use a baking sheet, Weber grill pan or Bradley rack to make it easier.
  • Smoke cook for 3 hours or until the inside of the meat reaches 160°F.
  • Glaze the outside with Jeff's original barbecue sauce if desired and let it continue cooking for about 10 minutes to glaze the sauce.
  • Remove from the smoker and let it rest for 10 minutes.
  • Slice and serve.