Simple ingredients treated with respect. I did this as an appetizer for Easter, and it went over well. I know you might think that smoking smoked sausage would make the flavor too intense, but with the jalapeño and BBQ sauce it works perfectly. I hope you like it.
1 pound smoked sausage
1 jalapeño sliced in thin rounds
12 ounces Kansas City BBQ sauce
1 aluminum pan
Heat smoker to 250 degrees.
Cut smoked sausage into 1 1/2 inch rounds.
Place in an aluminum pan and cook for 1 hour.
Add jalapeños and BBQ sauce and return to smoker for 1 1/2 hours.
Serve with toothpicks.
You can do this on a Webber grill, but you have to keep the vents almost closed.