Go Back

Bacon-Wrapped Sausage Poppers with French Onion Dip Filling

Thick sausage coins wrapped in bacon, filled with creamy French onion dip and cheddar, topped with jalapeño, then grilled until crispy and brushed with BBQ sauce. The ultimate game-day appetizer that disappears fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Mixing bowl |
  • 1 | Spatula |
  • 1 | Grill or grill pan |
  • 1 | Basting brush | for BBQ sauce

Ingredients
  

  • 1 | | smoked sausage link |
  • 8 | slices | bacon | cut in half
  • 1 | cup | Dean’s French onion dip |
  • 1 | cup | shredded cheddar cheese |
  • 1 | tsp | garlic powder |
  • 1 | | fresh jalapeño | sliced into rounds
  • 0.25 | cup | BBQ sauce | for brushing

Instructions
 

  • Slice the smoked sausage into 1-inch thick coins.
  • Cut bacon slices in half crosswise.
  • Mix French onion dip, cheddar, and garlic powder in a bowl.
  • Wrap each sausage coin with a half-slice of bacon to form a cup.
  • Fill each bacon cup with the cheesy dip mixture.
  • Top each popper with a jalapeño slice.
  • Grill over medium heat for 10–12 minutes, turning once.
  • Brush with BBQ sauce in the last minute and serve hot.

Notes

Assemble up to 4 hours ahead and refrigerate until ready to grill.
Leftovers keep in the fridge for 2 days; reheat in a 350°F oven.
Turkey bacon or mild sausage can be substituted.
Remove jalapeño seeds for less heat.