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Italian Sausage Bacon Onion Bombs

6 servings


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Nutritional Facts Per Serving

32.6 g
15.5 g
1.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 522
  • Fat 36 g 55 %
    • Saturated  
    • + Trans  14 %
  • Cholesterol 106 mg
  • Sodium   1565 mg 65 %
  • Carbohydrate 15.5 g 5 %
    • Fibre   1.1 g 4 %
    • Sugars   6.5 g
  • Protein 32.6 g
    • Vitamin A 6 %
    • Vitamin C 5 %
    • Calcium 12 %
    • Iron 11 %


  1. Trim 1/2" off the root and stem ends of each onion and then peel. Make a 1/2" deep, top to bottom slit on one side of each onion. Pull off the first 2 layers on each onion, doing so gently so they don’t break. Set the 6 onion shells on a work surface. Save rest of the onions for another use.
  2. Divide and shape the sausage meat into 6, 3" wide patties. Set a cheese cube in the centre of each patty. Pull up the sides of the meat on each patty to cover up the cheese and create a ball. Set one of these sausage balls in the centre of each onion shell.
  3. Wrap the sides of each onion with two strips of bacon, leaving a small circle of the meat filling exposed at the top. Secure the bacon in place with toothpicks.
  4. Preheat barbecue to 400˚F. Place onion bombs in a barbecue-safe pan and set on one side of barbecue. Close the lid and turn the heat off underneath the onions; leave the other side of the barbecue set to medium-high. Cook onions 20 minutes, and then rotate the pan and cook 20 minutes more. (As the onions cook, check the temperature and adjust flame as needed to maintain the 400˚F cooking temperature.)
  5. Brush onions with barbecue sauce and cook 5 to 10 minutes more, or until the centre of each bomb reaches 165˚F on instant-read meat thermometer. Garnish top of each bomb with a rosemary sprig and serve.

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