Jalapeno Poppers With Hillshire Farm® Smoked Sausage

• 1/2 (8 ounce) package cream cheese, softened
• 1 (14 ounce) package Hillshire Farm(R) Smoked Sausage
• 2 fresh jalapeno peppers, halved lengthwise and seeded
• 4 slices bacon
• toothpicks

1. Cut cream cheese lengthwise into 4 pieces. Place on a plate and freeze 30 minutes.
2. Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.
3. Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeno.
4. Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.
5. In a charcoal grill, arrange medium coals around the edge of the grill. Place a drip pan in the center of the grill. Place sausage, slit-side down, on a grill rack over the drip pan. Cover and grill 25 minutes or until sausage is browned and bacon is cooked through, turning (to slit-side up) halfway through grilling.
6. Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.

cream cheese, sausage, jalapeno peppers, bacon, toothpicks

Taken from www.allrecipes.com/recipe/264222/jalapeno-poppers-with-hillshire-farm-smoked-sausage/ (may not work)