Make the cheese mixture by combining the cheddar, cream cheese, and garlic powder. Stir to combine and set aside.
Cut the tops off of the jalapenos. Cut them down in length if they are long until they are approximately ____ inches long. Slice them in half lengthwise and remove the seeds and white ribs with a knife. Keep them paired up (two halves from the same pepper together) and set them aside.
Put the cheese mixture in a resealable bag and cut off the tip in one bottom corner so that it is approximately as wide as the peppers. Squeeze the cheese mixture along the inner cavity of a pepper half, and place the second half on top. Do not overfill as it will all leak out later. (You can also use spoons however it will be more difficult).
Take the smoked sausage links and cut them in half so you have two ends. Then slice each half lengthwise so that it opens up like a hot dog bun. You want to slice most of the way down but not all the way through.
Place a pepper inside the sliced smoked sausage.
Lay out a slice of bacon and place the pepper at one end with the bacon at the edge of the smoked sausage with some of the bacon hanging over. Roll the smoked sausage into the bacon so that the bacon covers the smoked sausage. Secure the loose end with a toothpick if desired to keep it in place.
Preheat your grill to medium heat.
Place your smoked sausage bombs on the grill and cook for approximately 10 minutes per side. When the cheese is starting to melt out of the smoked sausage on the second flip, it should be ready. Keep an eye on your grill and adjust the heat if it is cooking too fast. You can prop up the smoked sausage bombs on a piece of long tin foil (see picture above) with the open pepper end facing up to help keep the cheese in if desired.
Serve warm with the leftover/additional cheese mixture or sour cream.
Jalapeno Cheddar Smoked Sausage Bacon Bombs https://www.threeolivesbranch.com/cheddar-jalapeno-smoked-sausage-bacon-bombs/ July 24, 2017