Smoked Sausage Poppers

Alright y’all, this one’s a crowd-pleaser and about as simple as it gets. If you’ve got a pack of sausages, a smoker, and a few minutes to spare, you’re in business. Let’s get into it.

Ingredients

• 1 pack of mild Italian Johnsonville sausages

• Ranch & Rifle BBQ Seasoning (our classic blend for that deep, smoky kick)

• Cream cheese (softened works best)

• Sliced pickled jalapeños (from the jar, spicy or mild — your call)

• Shredded cheese (cheddar, Mexican blend, pepper jack — pick your weapon)

Instructions

1. Slice ‘em open
   Start by laying your sausages flat and slicing them lengthwise right down the middle — but don’t cut all the way through. We’re making little boats here.

2. Season generously
   Hit both sides (top and bottom) with a healthy dusting of Ranch & Rifle’s BBQ Seasoning. Trust me, this is where the flavor starts building.

3. Load ‘em up
   Spoon in some cream cheese until each sausage is stuffed full. Then layer on your jalapeños — a few if you’re timid, a bunch if you’re about that heat.

4. Top with cheese
   Sprinkle shredded cheese over the top of everything. Don’t be shy. Then finish with one last light hit of BBQ seasoning — just enough to seal the deal.

5. Smoke ‘em low and slow
   Set your Traeger (or any pellet smoker) to 300°F and smoke the sausages for about 45 minutes, or until the cheese is bubbling and the sausage is perfectly cooked through.

6. Pull, cool, and serve
   Let them rest a few minutes (if you can wait), then serve ‘em up hot. They go fast, so maybe make two batches.

From the Shack

These are killer for tailgates, backyard hangs, or just a Tuesday night when you’re craving something smoky and cheesy. Easy to make, hard to forget.

Try it out, tag us in your cook, and let us know how they turn out.

— Greg, straight from The Smoke Shack