Here's my 1st attempt. I think it's a keeper...whatda think?
1lb Bob Evans Zesty/Hot pork sausage
1lb fresh thick cut hickory bacon (County Market meat shop)
1/2-ish green pepper
1/4-ish red onion
1 fresh green onion
about 5 or 6 Tablespoons store bought pickled Jalapenos
3 small mushrooms
couple small chunks of double smoked ham (from previous smoke)
6 slices of Swiss chees
6 slices of Hot pepper jack cheese
2 Tablespoons Philly "chipotle" cream cheese
My homemade "Sweet Habenero BBQ sauce"
Minced veggies and ham.
Sauteed veggies and ham in olive oil.
Prepped sausage in gallon zip lock bag
Brushed my homemade BBQ on rolled out sausage
placed swiss and pepper jack cheese on rolled sausage
Spread cream cheese on other cheese
Spread sauteed mix on rolled sausage
Placed on bacon weave and rolled.
Chilled in fridge til smoker was up to 275F
Smoked at 225F, over hickory chips, for 2 1/2hrs...til 165 IT.
It's just me and momma at home, nowadays, so 1/2-ish was ate right off the smoker with mac and cheese. The other 1/2 will be used with eggs for breakfast.
Side note: We eat things that are pretty spicy, and this was the right amount of spice.