Bacon-Wrapped Sausage | Kevin Wagonfoot
I’ll be honest—when I first saw this recipe, I thought it sounded like overkill. Then I made it, and realized I’d been living in the dark ages. Bacon-wrapped sausage is the kind of simple that makes you wonder why you didn’t think of it yourself.
It’s from the 5-Ingredient Carnivore Cookbook, which means it fits perfectly into my way of eating without any fussy ingredients or steps I’ll forget halfway through.
Why This Works for Carnivore
Here’s what I love about this for carnivore eating: it’s protein-dense, satisfying in the way only fat and meat can be, and it keeps me full for hours. The bacon adds richness without needing anything else—no sauces, no sides, just real food doing what it does best. It’s the kind of meal that proves you don’t need complexity to eat well.
From the cookbook
5-Ingredient Carnivore Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Bacon-Wrapped Sausage
Indulge in a delicious breakfast treat with these bacon-wrapped sausages. The crispy bacon adds a savory flavor to juicy sausages, making them an irresistible morning delight.
Ingredients
- 8 oz pork sausage links
- 4 slices bacon
- 1 tbsp butter
- 2 tsp salt
- 2 tsp black pepper
Instructions
- Preheat your oven to the appropriate setting for meat. This ensures even cooking and brings out the best flavors in your bacon and sausage.
- Wrap each sausage link with a slice of bacon, securing the ends if needed. The bacon will render its fat, keeping the sausage moist and adding delicious flavor.
- Place the bacon-wrapped sausages into the oven. Arrange them so they don't touch, which allows the heat to circulate evenly and cook all sides perfectly.
- Cook for about 30 minutes, or until the bacon is crispy and the sausages are heated through. Look for a golden brown color and a crispy texture on the bacon for the best results.
- Once cooked, carefully remove the sausages and let them rest for a few minutes. This helps to lock in the juices and makes them easier to handle.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't wrap too tightly—the bacon needs room to crisp up, not steam the sausage.
- I cook mine in a cast iron skillet over medium heat, which gives me better control than the oven and less cleanup.
- They're even better the next day cold, if you've got leftovers. Spoiler: you might want to make extra.
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