Firecracker Bacon Bombs

Directions

1. Preheat your smoker or grill to 300°F/150°C and add cherry wood chips for smoking.
2. Start by preparing the cream cheese filling. In a bowl, mix the cream cheese, jalapeños, and the 3 cheese blend until well combined. Adjust the amount of jalapeños based on your preferred level of spiciness.
3. Take each pork and fennel sausage and carefully cut them open lengthwise without completely splitting them. Create a pocket in the sausages for the filling.
4. Use a piping bag or spoon the cream cheese mixture into the pocket of each sausage, filling it up generously. Press the sausages closed to seal in the filling.
5. Take a slice of bacon and wrap it around each sausage, securing it with toothpicks if needed.
6. Repeat this step for all the sausages.
7. Sprinkle the Magic Dust seasoning evenly over the bacon-wrapped sausages, coating them well.
8. Place the sausage poppers on the preheated smoker or grill. Close the lid and let them cook for approximately 45 minutes or until the bacon is crispy and the sausages are cooked through. The internal temperature of the sausages should reach 160°F/71°C.
9. Once cooked, remove the sausage poppers from the smoker or grill and allow them to cool for a few minutes. Remove the toothpicks before serving.
10. Serve the sausage poppers as an appetizer or snack. They can be enjoyed on their own or with your favourite dipping sauce.
11. Enjoy your delicious homemade sausage poppers with the creamy cheese filling and smoky bacon flavour!