Ingredients:

5 full-length sausages, with casing

4 oz cream cheese, cold

20-25 slices of pickled jalapeño

1 cup of shredded sharp cheddar cheese

BBQ seasoning of choice

Willy's Chilis Smoked Serrano

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Instructions:

1. Using a sharp knife, slice into the casing on one side of the sausage and open it up with your hands (don't push the meat out of the casing, you just want to open it enough for the fillings). Push the meat so it creates a little ridge on the sides, making sure the cheeses don't leak out during the cooking phase.

2. Slice the cream cheese into equal slices, enough for each of the sausages (it helps if the cream cheese is cold). Place a slice into each of the sausage boats, followed by 3-5 slices of pickled jalapenos, and then a generous pile of cheddar cheese. Add Willy's Chilis on top.

3. Preheat your smoker to 300°F (See blog for tips on using a grill or oven). Place the sausage popper boats onto a wire rack with a baking sheet, and smoke them for 45-60 minutes. The sausages should be darker, the casings should be crispier, and the cheese on top should be melty. Times may vary depending on how many you choose to cook at once.

4. Remove from the smoker when ready and serve. The cheese will be very hot in the center, so give it a couple of minutes to cool.

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Original recipe by Chiles and Smoke