EASY SMOKED JALAPENO SAUSAGE POPPERS

With a precise knife, make a cut on one side of the sausage and gently spread it open. Ensure you don’t force the meat out; the objective is to create space for the stuffing. Cut the cream cheese into uniform pieces, one for each sausage. It’s easier if the cream cheese is directly from the refrigerator. Insert a piece of cream cheese into the sausage pocket, followed by 3-4 pickled jalapeno slices, and then top generously with cheddar cheese. Heat your smoker or oven to 300°F. Position the sausage creations on a wire rack over a baking tray and smoke them for about 45-60 minutes (check temp with thermometer as cooking times may vary). Once done, take them out of the smoker and top with chopped bacon. Beware of the molten cheese in the middle, allowing a few minutes to cool.