Jalapeño Popper Sausage Boats

Ingredients

Method

1. 1

   Set your oven or smoker to 120°C.

2. 2

   In a bowl, combine the cream cheese with the sliced and sautéed bacon and jalapeños, the shredded cheese and Souvlaki Blend seasoning. Mix well.

3. 3

   Slice through each chorizo longways - but don't go all the way through.

4. 4

   Stuff the filling into the sausages and smoke until they hit 70°C.

5. 5

   Rest for 5 minutes, then eat.