Ultimate Sausage-Stuffed Bacon Wrapped Jalapeño Poppers Recipe!

Mona - Far From The Farm

December 5, 2025

Hickory smoked bacon wrapped jalapeño poppers stuffed with sausage and cheese. The ultimate game day appetizer everyone devours!

Makes: 20 poppers

Approximate cost $10

Prep Time 20

Cook Time 25

Total Time 45

Servings: 20 poppers

Course: Appetizer, Snack

Cuisine: American

10 large jalapeños - halved lengthways and deseeded
16 oz hickory smoked bacon
1/4 lb cooked ground sausage - we use hot sausage but any you prefer is fine
4 oz cream cheese - softened
1/2 cup shredded Mexican blend cheese - shredded cheddar or pepper jack would work great too!
1 tsp garlic powder
1 tsp onion powder
1/3 cup brown sugar - light or dark, whatever you have will work just great

Preheat oven to 400°F (unless planning to assemble these ahead of time, of course!)
Prepare the jalapeños by washing them, slicing them lengthwise and scooping out the seeds.
A sundae spoon works brilliantly for this. I keep the stems on because they act like little handles but remove them if you prefer.
Make the filling.
In a mixing bowl combine the cooked sausage, softened cream cheese, shredded cheese, garlic powder and onion powder. The mixture is thick so I usually knead it together by hand.
Portion out the filling.
Divide the mixture into 20 equal pieces and roll each into a small sausage shape.
Fill the jalapeños.
Press one portion into each pepper half. Fill them generously but do not mound too high or the bacon will slide during baking.
Wrap each filled jalapeño with a strip of hickory smoked bacon. You usually will not need a whole strip per pepper.
Thin cut bacon crisps more easily and caramelizes beautifully with the brown sugar.
Place the wrapped peppers into your baking dishes. No oil needed because the bacon provides plenty.
At this point you could cover tightly with plastic wrap and refrigerate for up to 48 hours. When ready to bake, sit the dishes out for 30 minutes.
Sprinkle the brown sugar evenly over the poppers. The sugar melts into a sticky caramel glaze as they bake.
Step 10. Bake for 20 to 25 minutes in a 400°F oven, until the bacon is crisp and the sugar has melted into a glossy glaze. Serve warm.

Thin cut bacon crisps best but thick cut works well for a heartier appetizer - whichever you prefer is fine!
If you want extra heat, keep a few seeds and mix them into the filling.
These are very make ahead friendly and perfect for parties.

Refrigerate leftover poppers for up to 3 days
Reheat in oven or air fryer until warmed through
Freeze unbaked wrapped poppers on a sheet pan, then bag and freeze for up to 2 months

Nutrition information is automatically calculated, so should only be used as an approximation.