Vida’s Chorizo Stuffed Sausage Rings with Revolution Ranch Dressing
Some of the best recipes come from the creative spark of home cooks who see flavor in a new way, and this one belongs to Vida, @mrsrevolutionbbq. She dreamed up these Chorizo Stuffed Sausage Rings as a fun, smoky appetizer that balances sweet onions with spicy sausage and crispy bacon. Inspired by her love of entertaining, Vida took the classic idea of stuffed onions and reimagined it into a shareable bite that feels both rustic and refined. Using Walla Walla, Maui, or Vidalia onions brings natural sweetness, while Polidori chorizo packs a punch of spice. Wrapping it all in bacon creates the ultimate balance of texture and flavor. A dusting of Revolution Barbecue North Carolina BBQ Rub ties everything together with a tangy edge, and the hickory or oak smoke infuses deep, campfire warmth. Finished with a dip in cool and creamy Revolution Ranch Dressing (see recipe: Homemade Buttermilk Ranch Dressing), this appetizer is as eye-catching as it is addictive. Vida’s recipe proves that the most memorable dishes often come from a little creativity and a lot of heart
Vida’s Smoked Chorizo Bacon Onion Rings
Vida Connaughton
8 Rings
20 minutes
1 hours
310
American
Appetizer
Vida’s Smoked Chorizo Bacon Onion Rings are the kind of recipe that steals the spotlight at any gathering. By pairing sweet onions with the bold spice of Polidori chorizo, Vida created a dish that hits every flavor note. The onions soften into delicate sweetness, the chorizo adds hearty spice, and the bacon crisps into a smoky, savory shell. What elevates these even more is the seasoning: Revolution Barbecue North Carolina BBQ Rub brings a tangy, peppery accent that cuts through the richness and keeps you coming back for more. Hickory or oak wood lends the kind of smoke that reminds you of backyard evenings and long conversations around the pit. Finished with an optional barbecue sauce glaze and served with her signature dip into Revolution Ranch Dressing (see recipe: Homemade Buttermilk Ranch Dressing), this is Vida’s way of showing that barbecue isn’t just hearty—it can be playful and downright irresistible.
Ingredients
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1 pound Polidori Brand chorizo sausage (or your favorite brand)
- 2 Walla Walla, Maui, or Vidalia onions, sliced into 1-inch thick rings
- 16 slices smoked bacon, standard cut
- 3 tablespoons Revolution Barbecue North Carolina BBQ Rub
- 1/2 cup barbecue sauce, optional glaze
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Revolution Ranch Dressing (see recipe: Homemade Buttermilk Ranch Dressing
Directions
- Slice And Select The Onions: Cut the onions into 1-inch thick rings, then choose 8 large outer rings and 8 medium rings that fit neatly inside. These will be your “donuts,” with one ring cradling another.
- Stuff With Chorizo: Take 2 ounces of Polidori chorizo and press it firmly around the inside of each large onion ring. Nestle the smaller ring inside, locking the sausage in place and creating a meaty halo.
- Wrap In Bacon Armor: Lay two slices of bacon around each stuffed ring, overlapping just enough so the sausage is fully covered. As they cook, the bacon will tighten and render into a smoky, crisp shield.
- Season With Carolina Spirit: Dust each ring generously with Revolution Barbecue North Carolina BBQ Rub. The tang and spice will soak into the bacon, giving every bite a punch of flavor.
- Smoke Low And Slow: Fire your smoker to 275 degrees Fahrenheit with hickory or oak wood. Set the rings over indirect heat and let them smoke for about 1 hour, until the bacon is rendered and glistening. The onions will soften into sweetness while the chorizo holds its bold, peppery edge.
- Glaze For Shine (Optional): In the final 10 minutes, brush the rings with barbecue sauce. This creates a glossy finish that clings to the smoky bacon.
- Serve With Ranch: Pull the rings from the smoker and plate them hot. Dip into cool, creamy Revolution Ranch Dressing (see recipe: Homemade Buttermilk Ranch Dressing) to balance the heat with tangy freshness.
