is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Smoked Pig Balls: An Appetizer Recipe As Easy As It Is Delicious

Share on:
BBQ sauce drizzlied bacon wrapped sausage bites

Hosting guests for a cookout is stressful enough without having to spend countless hours preparing and cooking an entire menu of appetizers, sides, main courses, and desserts.

To help lighten the load, we’ve got a full-flavored appetizer that is super simple to create thanks to an ingredients list comprised of only four ingredients — pre-cooked kielbasa, bacon, dry rub, and sauce. Introducing pig balls, the perfect way to kick off your next backyard bash or tailgating adventure!

Smoked Bacon Wrapped Sausage Recipe

bacon wrapped kielbasa on a grill
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.34 from 9 votes
Also known as pig balls, this appetizer recipe is as easy to make as it is delicious.

Side Dish
difficulty scale


Servings: 12 people


Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • Toothpicks or skewers


About the Meathead’s Memphis Dust. If you’d rather not make this rub from scratch you can buy it instead. We have created a bottled rub that is very similar and you can purchase it here. Keep in mind that our bottled rubs have salt in them. When using the bottled rub with this recipe, you do not need to add the salt that is called for in the recipe. Just use the rub instead and add it when the salt is called for.
About the BBQ sauce. If you don’t want to make your own BBQ sauce, be sure to try our Meathead’s Amazing “Good Enough To Drink” KC BBQ Sauce.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Cut the kielbasa rings into approximately 24 1-inch slices.  Any remaining kielbasa can be grilled seperately for the chef to enjoy.
  • Cut each slice of bacon in half. Tightly wrap each sausage with a half slice of bacon.
    wrapping sausage in bacon
  • Secure with a toothpick or pierce with skewers. If using skewers, be sure to leave a small space between each bacon-wrapped kielbasa bites so that the bacon can fully crisp.
    uncooked bacon wrapped kielbasa
  • Season the bacon-wrapped kielbasa bites with BBQ dry rub. 
  • Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F/162.8°C and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F/162.8°C on the indirect side.
  • Cook. Place the bacon wrapped kielbasa bites on the cool side of the grill, cover, and allow them to cook until the bacon is browned and crisp, approximately 35 minutes.
    Bacon wrapped sausage bites
  • Take the bacon-wrapped kielbasa bites off of the grill, remove them from the toothpicks or skewers.
  • Serve. Plate the bacon-wrapped kielbasa bites on a platter, drizzlie with BBQ sauce, and serve immediately.
    BBQ sauce drizzlied bacon wrapped sausage bites

Related articles

Published On: 8/3/2022 Last Modified: 2/13/2024

Share on:
  • Clint Cantwell, President And BBQ Personality - Clint Cantwell is's President, a championship competition BBQ cook, and outdoor cooking personality.


High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click to comment or ask a question...


These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.