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Sausage Cups at

The latest thing amongst smokers are burgers formed around the bottom of a can and stuffed. They look great but I thought you could do the same with a small amount of breakfast sausage and made a great appetizer. Sausage Cups are the result.

I formed 1 inch balls with the sausage and formed it into a small cup around my fingertip.

Sausage Cups 01

I put a slice of jalapeno in the bottom of each cup. I covered that with a plug of cream cheese. I put another slice of jalapeno on top and covered it with a one inch piece of bacon.

Sausage Cups 02

I put the cups on a rack and into my Bradley Smoker set at 270 F with hickory smoke for 40 minutes. You could also do these in an oven or over indirect heat on a barbecue. However, you would get no smoke flavour.

Sausage Cups 03

The Verdict

These were simple and delicious. The great part is that you can vary these just by changing the fillings or the sausage. I see years of savory experimentation!

The Old Fat Guy

Sausage Cups

Yield: 8 appetizers

Sausage Cups


  • 250 grams (8 ounces) breakfast sausage, skin removed
  • 1 jalapeno pepper, sliced
  • 75 ml (1/3 cup) cream cheese, chilled and cut into 8 pieces
  • 1 slice bacon, cut into 8 pieces


  1. Form a cup around your finger tip with the sausage.
  2. Put a slice of jalapeno into each cup.
  3. Put 1/8 of the cheese in each cup.
  4. Put another slice of jalapeno on top.
  5. Put a piece of bacon on top of each cup.
  6. Smoke on a tray at 270 F for 40 minutes.
  7. Alternatively, you could cook over indirect heat on a barbecue or in your oven.
  8. Serve
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