Bacon-Wrapped Andouille Bites on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

These Bacon-Wrapped Andouille Sausage Bites might just be the perfect party food. Smoky, spicy, sweet, and a little sticky, each bite is wrapped in crispy bacon, caramelized in a sweet and spicy glaze, and finished with a smoky twist from the Big Green Egg.

They’re easy to make, always a crowd favorite, and built to impress at cookouts, tailgates, or any get-together where good food brings people together.

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Ingredients

For the Bites

• 2 pounds andouille sausage, cut into 1-inch pieces
• 1 pound bacon (thinner slices work best)

For the Rub

• ¼ cup brown sugar
• 1 teaspoon kosher salt
• 2 tablespoons Big Green Egg Sweet & Smokey Rub

For the Glaze

• ½ cup KC Sweet & Smoky BBQ sauce
• ½ cup gochujang sauce
• 1 cup brown sugar
• 2 tablespoons maple syrup or maple flakes
• 2 tablespoons coarse mustard
• 2 tablespoons white wine vinegar
• 2 tablespoons water

EGG Setup

• Set the Big Green Egg for indirect grilling at 425°F.
• Use a convEGGtor or raised cooking rack to help control the heat and reduce flare-ups.

Step-by-Step Instructions

1. Prep the Sausage and Bacon

Cut the andouille sausage into 1-inch pieces and slice each bacon strip in half. Set aside.

2. Mix the Rub

Combine the brown sugar, kosher salt, and BGE Sweet & Smokey Rub in a small bowl. Toss most of the rub with the sausage pieces until evenly coated.

Lay out the bacon half-strips and sprinkle the remaining rub evenly across both sides.

3. Wrap the Bites

Wrap each sausage piece with one bacon strip and secure it with a toothpick. Place them on a baking sheet as you go.

4. Make the Glaze

In a small saucepan, combine KC Sweet & Smoky BBQ sauce, gochujang, brown sugar, maple syrup, mustard, vinegar, and water. Whisk over medium heat until the sugar dissolves and the glaze thickens slightly.

5. Cook on the Egg

Place the sausage bites on the Egg and cook with the dome closed. Turn them often to ensure even crisping. Once they begin to firm up and the bacon starts to brown, start brushing with the glaze. Continue to turn and brush until they’re sticky, caramelized, and crisp—usually about 25 to 30 minutes total.

6. Serve

Remove the bites from the grill and let them cool slightly before serving. They’re best enjoyed warm and glazed to perfection.

Pro Tip

Once the bacon begins to crisp, move the bites to indirect heat or an upper rack to avoid burning. Keep brushing with glaze every few minutes to build up that glossy, sweet, and spicy coating.

Expert Recipe Tips

• Use thin-cut bacon so it crisps evenly before the sausage overcooks.
• Turn frequently to avoid hot spots and keep the caramelization even.
• Adjust the heat of your glaze by adding more or less gochujang.
• Serve with extra glaze on the side for dipping.
• If you want extra shine, brush with glaze one last time right before serving.

Final Thoughts

These Bacon Wrapped Andouille Sausage Bites on the Big Green Egg hit every note—sweet, smoky, savory, and spicy. The combination of bacon and sausage with a Korean-inspired glaze takes backyard snacking to a whole new level.

Serve them at your next cookout, and watch them disappear faster than you can grill the next batch.