Stuffed with onion, green and red bell pepper, fresh garlic, cheddar cheese, and peperoni. I used Killer Hogs BBQ Rub. I smoking it in my MES today at 260 with pecan chips.
Looking good. A little advice for next time is leave a lip on the sausage so it can seal up when you roll it or else all your cheese might leak out. Been there done that. I am sure it will be fabulous though.