• Erik

Smoked Jalapeno & Cheese Sausage Roll


Here is one of the most enjoyable recipes I like making. Stuff your Sausage Roll with whatever you like, the possibilities are endless. I went for a Stuffed Jalapeno one, but be creative. Just make sure you wrap your creation in a Bacon Weave, as it looks and tastes great.


Ingredients:

2 pounds of Sausage

8oz Cream Cheese

1 cup of Cheese (I used Cheddar)

3 Jalapeno Peppers, diced

2 Tablespoons of your favorite BBQ Rub

Your favorite BBQ Sauce


Start by mixing the softened Cream Cheese with the diced Jalapenos and Cheese. Sprinkle with BBQ Rub. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. Refrigerate for 30 minutes. this can be done the day before to save time.


On a piece of parchment paper flatten the Sausage. It should be in a rectangle shape and around a half inch thick. Season with the BBQ Rub. Unroll the Cream Cheese mixture and place in the sausage. Use the paper to gently lift and roll the Sausage to cover the Cream Cheese mixture. Use your hands to mold the Sausage around to ensure it is completely covered.


Make you Bacon Weave on parchment paper. Place the sausage on the bacon and gently roll the sausage into a log shape. The Bacon should completely cover the sausage. Season with some more rub.


Cook on your Pit Barrel or other Smoker till it reaches an internal temperature of 155-157 degrees. At that point brush with your favorite BBQ Sauce. Continue to smoke until internal temperature hits 165 degrees. Rest for 15-20 minutes before serving. Enjoy!


Watch my video below where I show you how to cook this recipe step by step.