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Smoked Bacon Pinwheels with Sausage Stuffing Recipe

Smoked Bacon Pinwheels with Sausage Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 8 pinwheels 1x
  • Category: Appetizers
  • Method: Smoking
  • Cuisine: American
  • Diet: Low Carb

Description

Smoked Bacon Pinwheels with Sausage Stuffing are smoky, juicy, and packed with savory flavors. Thick-cut bacon wraps a seasoned sausage filling, red peppers, onions, and aromatic herbs, all rolled into pinwheels and smoked until perfectly crisp and tender. These meaty bites make a show-stopping appetizer or snack for BBQs, parties, and game day gatherings.

Ingredients

Units Scale

Bacon Layer

  • 12 strips thick-cut bacon

Sausage Filling

  • 1 lb ground sausage (mild or spicy)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste

To Assemble & Smoke

  • Butcher’s twine or skewers (optional, to secure rolls)

Instructions

  1. Prepare the Bacon Layer: Lay the 12 bacon strips slightly overlapping on a piece of parchment or plastic wrap to create a flat rectangle. This will form the base for rolling and ensures the sausage stays wrapped as it smokes.
  2. Mix the Sausage Filling: In a medium bowl, combine the ground sausage, diced red bell pepper, diced onion, chopped parsley, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir well until all the ingredients are evenly incorporated.
  3. Add Filling to Bacon: Evenly spread the sausage mixture over the prepared bacon sheet, pressing gently with your hands or a spatula to form an even layer across the entire surface.
  4. Roll & Chill: Carefully roll the bacon and sausage sheet into a tight log, starting from one end. Use the parchment or plastic wrap to help guide the roll. Once rolled, transfer to the freezer for 15–20 minutes so it firms up, making slicing easier.
  5. Slice: Using a very sharp knife, cut the chilled log into 1-inch thick pinwheels. This should yield about 8 pieces, depending on the length of your bacon strips.
  6. Prepare to Smoke: Arrange the pinwheels cut side up on a wire rack set over a baking sheet, or use a smoker-safe rack. If needed, secure each pinwheel with butcher’s twine or a skewer to keep them from unraveling.
  7. Smoke the Pinwheels: Preheat your smoker to 250°F (120°C). Smoke the pinwheels for 1.5 to 2 hours, or until the bacon is crisp and the sausage filling is fully cooked through (internal temperature of at least 160°F/71°C).
  8. Serve: Let the pinwheels rest for a few minutes, then serve hot with your favorite BBQ sauce or dipping mustard on the side for extra flavor.

Notes

  • Chilling the bacon log before slicing makes cleaner, even pinwheels.
  • You can use any sausage variety—try spicy Italian or breakfast for different flavors.
  • Monitor the smoke; fruit woods like apple or cherry complement pork well without overpowering.
  • If you don’t have a smoker, bake the pinwheels at 400°F (200°C) for 30–35 minutes, flipping halfway, until cooked through.
  • Serve fresh from the smoker for the juiciest texture.

Nutrition

  • Serving Size: 1 pinwheel
  • Calories: 310
  • Sugar: 1g
  • Sodium: 670mg
  • Fat: 26g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 16g
  • Cholesterol: 55mg

Find it online: https://recipes.mbeams.com/smoked-bacon-pinwheels-with-sausage-stuffing-recipe/