Smoked Pig Balls

Smoked Pig Balls
4.5 from 2 ratings
You can modify this grill recipe for the oven, if you don’t have access to one on game day. Simply wrap your bite-size slices of kielbasa in bacon, and season like the recipe says, and then bake on a parchment-lined sheet pan in a 375 degrees F oven on the center rack for about 20 minutes or until crisp.ecipe Courtesy of Clint Cantwell,
Smoked Pig Balls
  • 14 ounce smoked kielbasa sausages
  • 1 pound bacon
  • 1/4 cup your favorite bbq dry rub seasoning
  • 2 tablespoon dijon mustard
  • 2 green onions, green portion thinly sliced on the bias
  1. Build a charcoal fire for indirect cooking using charcoal by arranging the coals on one half of the grill’s charcoal grate, leaving the other side void. Adjust the bottom grill vents to bring the temperature to approximately 400 degrees F.
  2. Cut Kielbasa into 1-inch slices. Tightly wrap each sausage stack with a slice of bacon and secure with a toothpick or pierce with skewers. Season will with BBQ dry rub.
  3. Place the bacon wrapped smoked sausage on the cool side of the grill and cover the grill. Allow the sausage to cook for approximately 45 minutes until the bacon is crisp and browned.
  4. Remove the bacon wrapped smoked sausages from the grill, top with Dijon mustard and sliced green onion. Serve immediately.