Skip to Main Content
Bacon Weave BBQ Fatty

Bacon Weave BBQ Fatty

By Traeger Kitchen

We’re rolling up a sausage BBQ fatty with cream cheese and jalapeños, wrapping it in a bacon weave, then glazing it with our Apricot BBQ Sauce. This salty, sweet and savory wood-fired classic is the pinnacle of pork perfection.

Prep Time

30 Min

Cook Time

1 Hr
30 Min




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
8 Ounce cream cheese
2 jalapeños, diced
1 Teaspoon salt
1/2 Teaspoon black pepper
32 Ounce pork sausage
1 Pound bacon
As Needed Traeger Pork & Poultry Rub
As Needed Traeger Apricot BBQ Sauce


  • 1

    For the Filling: Mix together the cream cheese, diced jalapeños, salt and pepper. Set aside.

  • 2

    Place a sheet of parchment paper over a large cutting board. Spread the pork sausage out on the parchment paper, making a large rectangle about a 1/2 inch thick.

  • 3

    Evenly spread the cream cheese mixture on top of the sausage. Then roll up, similar to a cinnamon roll. Form into a log shape and set aside.

  • 4

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 5

    While grill is preheating, construct a bacon weave. Place a sheet of parchment onto a clean surface. On top of the parchment, lay out 5 slices of bacon horizontally and as close together as possible.

  • 6

    Fold the first two inches of every other slice back. Place a slice of bacon vertically on top of the slices that aren’t folded. Place the folded portion back on top of the vertical slice.

  • 7

    Fold back the horizontal slices that are underneath the vertical slice. Place another slice next to the first vertical slice then fold the horizontal slices back.

  • 8

    Repeat with the remaining 3 slices of bacon. Place the sausage fatty on top of the bacon weave.

  • 9

    Tightly wrap the sausage in the bacon weave. Sprinkle fatty with Traeger Pork and Poultry rub.

  • 10

    Place fatty on grill and cook until the fatty reaches an internal temperature of 165℉, about 90 minutes.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 11

    Glaze fatty with Traeger Apricot Sauce and cook an additional 10 minutes.

  • 12

    Let cool for 15 minutes before slicing into 1/2 inch thick slices. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.