Here is a sausage recipe that our BBQ team whipped up and took 3rd in the RiverCity Roundup BBQ Contest in Omaha, NE with.? It was essentially made up in the grocery store just before the contest when we stopped for beer and ice!

Ingredients

• 10 oz package of Chorizo Sausage
• 2 lbs ground mild italian pork sausage
• 5 – 7 jalepenos
• 10 oz package of Monterey Jack Cheese
• 2 packages of thick cut smoked bacon (the fattier the better)

Directions

• Prepare grill or smoker for indirect heat cooking between 225 and 250
• Wash jalepenos and cut any bruises, etc.
• Smoke jalepenos whole for about 1 hour or until the skins are darker in color and appear to be coming off
• Remove jalepenos from smoker and let cool
• Remove skins from jalepenos and as many seeds as you can – set aside the jalepenos for later use (they will be a little mushy in texture)
• Cut the entire block of Monterey Jack cheese into very small cubes (about 1/4 in x 1/4 in)
• In a large bowl, mix both sausages, the jalepenos and cheese until the mixture looks blended well
• On a large cutting board, weave bacon into a mat that will be used to wrap around the sausage mixture (pictures will be added)
• Place sausage mixture on bacon mat and roll into meatloaf sized sausage “link”
• Smoke for @ 225 – 250 for around 3 1/2 hours, or until bacon is crispy
• Slice into 1/4 in thick slices and serve