Jalapeño Popper Sausage Skewers

Preheat the grill or oven to 400°F (200°C).
Slice the sausages into thick rounds.
In a mixing bowl, combine the cream cheese, cheddar, jalapeños, garlic powder, and smoked paprika.
Thread the sausage slices onto skewers, leaving a little space between each piece.
Spoon or pipe the jalapeño popper filling between the sausage rounds.
Sprinkle chopped bacon over the top of the filled skewers.
Grill or bake for 10–15 minutes, until the cheese is melted and the sausage edges are crisp.
Garnish with extra diced jalapeño and serve hot.

Use pepper jack cheese for a spicier filling.
Add a pinch of cayenne or chipotle powder for smoky heat.
Swap smoked sausage for chicken sausage or chorizo for different flavor profiles.
Thread pieces of bell pepper or onion between sausage rounds for added texture.

For cleaner assembly, pipe the filling using a zip-top bag with the corner snipped.
Keep space between sausage slices so the cheese can melt evenly.
Brush with hot honey during the last 2 minutes of cooking for a glossy sweet-heat glaze.
Serve immediately so the cheese stays creamy and warm.