This smoked and stuffed sausage roll is a savory showstopper that combines bold flavors with smoky indulgence. It starts with a generous layer of US Wellness Meats breakfast sausage flattened into a rectangle, then filled with a creamy, spicy blend of softened cream cheese and chopped jalapeno’s. Rolled tightly and wrapped in sugar-free bacon, the log is optionally seasoned with BBQ rub before hitting the smoker, where pecan or hickory wood infuses it with rich, smoky depth. After reaching a perfect internal temp of 160ｰF, the bacon is crisped to golden perfection, and the roll is rested and sliced thick for a hearty, crowd-pleasing dish that’s perfect for game day or backyard gatherings.
Recipe By: Damon Hargrove | @MeatGodEats
Ingredients:
- 2 lbs US Wellness Meats breakfast sausage Add to Cart
- 4 oz cream cheese, softened
- 1 to 2 fresh jalapeños, seeded and finely chopped
- 8 to 10 slices US Wellness Meats sugar-free bacon Add to Cart
- BBQ rub (optional)
- Toothpicks or butcher’s twine
Instructions:
Step 1: Mix the Filling
Combine softened cream cheese with chopped jalapeños to your desired heat level.
Step 2: Flatten the Sausage
On a large sheet of parchment or plastic wrap, spread out the 2 pounds of breakfast sausage into a rectangle about 12×16 inches.
Step 3: Spread the Filling
Evenly spread the cream cheese and jalapeño mixture over the sausage layer.
Step 4: Roll It Up
Use the parchment or plastic wrap to help roll the sausage tightly into a log.
Step 5: Wrap with Bacon
Overlap the bacon slices on a cutting board. Place the sausage roll on one edge and roll it up in bacon. Secure with toothpicks or butcher’s twine.
Step 6: Season (Optional)
Lightly coat the outside with your favorite BBQ rub.
Step 7: Smoke
Heat your smoker to 250°F using pecan or hickory wood. Smoke until the internal temp hits 160°F — about 2 to 2.5 hours.
Step 8: Crisp the Bacon
For crispy bacon, finish with 10 to 15 minutes at 375°F or under the broiler.
Step 9: Rest and Slice
Let the roll rest for 10 minutes, then slice thick and serve.
A big thank you to our November Featured Chef, Damon Hargrove, for sharing his culinary creativity with us this month. Chef Damon reminds us that the best recipes bring people together, inspire curiosity, and spark a little joy in every bite. If you love discovering fresh kitchen inspiration as much as we do, visit our Discover Blog for more chef-crafted stories, tips, and delicious dishes waiting to be tried. Happy cooking!
November’s Featured Chef Damon Hargrove, the man behind MeatGodEats, is all about bold flavors, smoky fires, and letting quality meat shine. Damon started in a high school Italian kitchen but fell in love with cooking over an open flame, perfecting everything from charred ribeyes to low-and-slow smoked brisket. Grass-fed beef became a staple after his first taste from US Wellness Meats, and now it stars in his favorite dishes. His top tips: don’t rush resting your meat and give it room to breathe. For inspiration, he leans on fire, rock ’n’ roll, and a trusty cast iron skillet. Connect with Damon on Instagram or YouTube!
