Jalapeno Poppers With Hillshire Farm® Smoked Sausage

1. 1

   Cut cream cheese lengthwise into 4 pieces. Place on a plate and freeze 30 minutes.

2. 2

   Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.

3. 3

   Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeno.

4. 4

   Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.

5. 5

   In a charcoal grill, arrange medium coals around the edge of the grill. Place a drip pan in the center of the grill. Place sausage, slit-side down, on a grill rack over the drip pan. Cover and grill 25 minutes or until sausage is browned and bacon is cooked through, turning (to slit-side up) halfway through grilling.

6. 6

   Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.

* Per serving · 4 servings · Values may vary.

No additional tips available.