Jalapeño Popper Sausage Boats

Everything good about a jalapeño popper, stuffed inside a chorizo. Party food that disappears fast.

Ingredients

• 4 chorizo
• 1 block cream cheese
• 50 g bacon
• 3 jalapeños
• Souvlaki Blend seasoning
• 100 g pecorino-style blend cheese

Method

1. Set your oven or smoker to 120°C.
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. Slice through each chorizo longways - but don’t go all the way through.
4. Stuff the filling into the sausages and smoke until they hit 70°C.
5. Rest for 5 minutes, then eat.

Dig in. Enjoy!