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Smoked Sausage Roll

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Cherry

Spice up your day with one incredible fatty. It's a meaty sausage loaf with a jalapeño popper filling, all rolled in a bacon weave.

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  • 2 Pound bulk breakfast sausage

  • 8 Ounce cream cheese, room temperature

  • 2 Whole jalapeños, seeded and chopped

  • 3 Tablespoon jalapeño jelly

  • 1 1/2 Pound sliced bacon

  • Traeger Pork & Poultry Rub

  • 1/2 Cup Traeger Texas Spicy Sauce

  • 1

    When ready to cook, set the Traeger temperature to 275˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    275 ˚F

  • 2

    On a piece of parchment paper or waxed paper, flatten out breakfast sausage into a large rectangle.

    • 2 Pound bulk breakfast sausage

  • 3

    In a medium bowl, combine the cream cheese, chopped jalapeño, and jalapeño jelly until mixed well. Spread the cream cheese mixture evenly over the sausage leave a 1 1/2-inch-border on all sides.

    • 8 Ounce cream cheese, room temperature

    • 2 Whole jalapeños, seeded and chopped

    • 3 Tablespoon jalapeño jelly

  • 4

    Roll the sausage into a loaf and seal all edges so the filling stays inside.
  • 5

    Weave the bacon and wrap around the sausage roll, or simply wrap the bacon around the loaf. Cover the bacon wrapped sausage roll in a light layer of Traeger Pork and Poultry Rub.

    • 1 1/2 Pound sliced bacon

    • As Needed Traeger Pork & Poultry Rub

  • 6

    Insert the probe into the center of the sausage roll. Place the sausage roll directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 1 hour and 15 minutes.

    275 ˚F

    160 ˚F

  • 7

    Once the internal temperature is reached, brush the sausage roll with a light layer of Traeger Texas Spicy Sauce, close the lid and continue to cook for 10 minutes.

    275 ˚F

    • 1/2 Cup Traeger Texas Spicy Sauce

  • 8

    Remove the sausage roll from the grill, and let it rest for 10-15 minutes before slicing and serving. Enjoy!

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