Smokehouse Bacon & Sausage Recipe

Prepare sausage

Slice the smoked sausage into 1/2-inch thick diagonal pieces. You should end up with roughly 18–20 pieces from 1 lb, depending on sausage diameter.

Cut bacon

Cut each bacon slice crosswise in half to create manageable pieces for wrapping (16 half-slices). If using thinner bacon, keep whole slices to wrap two sausage pieces together as needed.

Wrap sausage

Wrap each sausage piece with a half-slice of bacon, overlapping the ends slightly. Secure each wrapped piece with a toothpick through the center. For thicker sausages or shorter bacon, use one full slice per piece and secure with a toothpick.

Preheat oven or smoker

Preheat oven to 400°F (200°C) or prepare a smoker to maintain 275–300°F (135–150°C) for a deeper smoke flavor. Line a rimmed baking sheet with foil and place a wire rack on top for even airflow and crisping.

Arrange and initial cook

Arrange the wrapped pieces on the wire rack, seam side down, leaving space between each for airflow. Bake in the preheated oven for 12–15 minutes, or place in the smoker for 25 minutes, until the bacon begins to render and is partially crisp but not fully darkened.

Make glaze

While the sausage and bacon begin to cook, combine brown sugar, Dijon mustard, apple cider vinegar, maple syrup, smoked paprika, black pepper, and hot sauce (if using) in a small saucepan. Warm over medium-low heat, stirring, until the sugar dissolves and the mixture is glossy, about 3–4 minutes. Do not boil aggressively; reduce heat to low and simmer 1–2 minutes to slightly thicken.

Glaze the pieces

Remove the partially cooked bacon-wrapped sausage pieces from the oven or smoker. Using a pastry brush or spoon, generously brush the glaze onto each piece, coating sides and tops. Return to oven or smoker and continue cooking for an additional 8–12 minutes in the oven (or 15–20 minutes in the smoker), basting once more halfway through, until bacon is crisped to your liking and glaze is tacky and caramelized but not burnt.

Rest and garnish

Transfer cooked pieces to a clean platter and let rest 3–4 minutes so glaze sets. Sprinkle chopped parsley over the pieces for color and freshness. If desired, serve with extra warmed glaze on the side for dipping.

Serve

Serve warm as an appetizer or part of a smokehouse-style platter. Provide small plates and extra toothpicks for guests.