4poblano peppers cut in half lengthwisemembrane and seeds removed
2lbsfresh sausage removed from casings
2cupsshredded cheddar cheese
8strips reduced salt bacon
Preheat your smoker to 225F-250F.
Divide the sausage into eight equal parts. Press the sausage onto each of the poblano halves in an even layer.
Sprinkle shredded cheddar on top of the sausage layer. Wrap each pepper half with a bacon strip.
Smoke at 225F for about 2 hours or 250F for about 1 1/2 hours. Serve immediately.
You can use any fresh sausage you like. Italian sweet sausage, mild or hot, can be found at any grocery store works very well. If you are up for it, you can make your own sausage. For this recipe ideally you want to you pork, or pork/beef combination with fat content of no less than 25%. For lean meats add fat trimmings to bring the fat content up. I like to use pork butt which comes with about 25-30% fat content. It's perfect for smoked sausage.Here is my basic recipe for fresh sausage: