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.
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For the Filling: Mix together the cream cheese, diced jalapeños, salt and pepper. Set aside.
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.
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.
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
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.
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.
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.
Repeat with the remaining 3 slices of bacon. Place the sausage fatty on top of the bacon weave.
Tightly wrap the sausage in the bacon weave. Sprinkle fatty with Traeger Pork and Poultry rub.
Place fatty on grill and cook until the fatty reaches an internal temperature of 165℉, about 90 minutes.
Glaze fatty with Traeger Apricot Sauce and cook an additional 10 minutes.
Let cool for 15 minutes before slicing into 1/2 inch thick slices. Enjoy!
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