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3
5 minutes
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Author:Todd Toven
3 Wright Brand smoked sausages
3 slices Wright Brand bacon
Blackstone Whiskey Burger seasoning
Cooking oil
1/2 cup diced onion
1/4 cup diced jalapeño
3 small hoagie rolls (same length as sausages)
BBQ sauce
Wrap each sausage with one slice of bacon and secure it with a toothpick. Season evenly with Whiskey Burger seasoning.
Place the wrapped sausages on the top rack of a pellet grill set to 400°F. Cook for 30–45 minutes, checking occasionally. If the bacon starts to crisp too quickly, lower the heat so the sausages can finish cooking.
Preheat a Blackstone griddle to medium heat. Drizzle with cooking oil, then add the diced onion and jalapeño. Cook, stirring occasionally, until softened.
Place the hoagie rolls cut-side down on the griddle in a little oil and toast until warm and lightly golden.
Remove the sausages from the grill and discard the toothpicks. Place one sausage in each roll and top with the cooked onions, jalapeños, and BBQ sauce.
Serve and enjoy.
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