Cheesy Jalapeño Sausage Fattie
A great way to spice up your smoked sausage!
On a sheet of aluminum foil, create a bacon weave. To do this, lay 1 piece of bacon down, and start folding in other pieces of bacon. This will be used to wrap your sausage log, so place aside once a square is created.
Finely mince the jalapeno, and add into a small dish with the cream cheese and a little of the bbq rub used.
Take the package of sausage, and flatten out on another sheet of aluminum foil. Lay the bacon weave on top to make sure you form the width appropriately of the sausage.
Spread the jalapeno cream cheese mixture in the middle of the sausage.
Use the foil to help you roll the sausage into a log.
Season the top of the sausage log with your favorite BBQ rub and place the top of the bacon weave on top of the sausage log to wrap it. Feel free to use a few toothpicks to hold the bacon, but don't forget to remove them after cooking!
Place on a smoker at 275 degrees for around 2 hours, or until the bacon has started to crisp and the cheese is runny.
Optional: Sauce the top of the sausage log
Slice the sausage into ~1" slices, and enjoy!
Ingredients
Directions
On a sheet of aluminum foil, create a bacon weave. To do this, lay 1 piece of bacon down, and start folding in other pieces of bacon. This will be used to wrap your sausage log, so place aside once a square is created.
Finely mince the jalapeno, and add into a small dish with the cream cheese and a little of the bbq rub used.
Take the package of sausage, and flatten out on another sheet of aluminum foil. Lay the bacon weave on top to make sure you form the width appropriately of the sausage.
Spread the jalapeno cream cheese mixture in the middle of the sausage.
Use the foil to help you roll the sausage into a log.
Season the top of the sausage log with your favorite BBQ rub and place the top of the bacon weave on top of the sausage log to wrap it. Feel free to use a few toothpicks to hold the bacon, but don't forget to remove them after cooking!
Place on a smoker at 275 degrees for around 2 hours, or until the bacon has started to crisp and the cheese is runny.
Optional: Sauce the top of the sausage log
Slice the sausage into ~1" slices, and enjoy!
