Step

• 1

  For the Filling: Mix together the cream cheese, diced jalapeños, salt and pepper. Set aside.

• 2

  Place a sheet of parchment paper over a large cutting board. Spread the pork sausage out on the parchment paper, making a large rectangle about a 1/2 inch thick.

• 3

  Evenly spread the cream cheese mixture on top of the sausage. Then roll up, similar to a cinnamon roll. Form into a log shape and set aside.

• 4

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 5

  While grill is preheating, construct a bacon weave. Place a sheet of parchment onto a clean surface. On top of the parchment, lay out 5 slices of bacon horizontally and as close together as possible.

• 6

  Fold the first two inches of every other slice back. Place a slice of bacon vertically on top of the slices that aren’t folded. Place the folded portion back on top of the vertical slice.

• 7

  Fold back the horizontal slices that are underneath the vertical slice. Place another slice next to the first vertical slice then fold the horizontal slices back.

• 8

  Repeat with the remaining 3 slices of bacon. Place the sausage fatty on top of the bacon weave.

• 9

  Tightly wrap the sausage in the bacon weave. Sprinkle fatty with Traeger Pork and Poultry rub.

• 10

  Place fatty on grill and cook until the fatty reaches an internal temperature of 165℉, about 90 minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 11

  Glaze fatty with Traeger Apricot Sauce and cook an additional 10 minutes.

• 12

  Let cool for 15 minutes before slicing into 1/2 inch thick slices. Enjoy!