The way I made the stuffing was I took 3-4 links of Richards onion sausage and removed the casing the best I could. I then broke the sausage up in pieces. I used about a half a bar of cream cheese. I used the cream cheese to bind the sausage together. Then I used wax paper to spread out the sausage. I placed the sausage in the bacon weave and rolled it up. Placed tooth picks in it to hold it together. I then smoked it at 200-225 degrees for 2hrs until the center reached a 170 degrees. I then placed it in the oven at 350 to crisp the bacon. The next time I'll add more sausage to the stuffing. For the simple reason the bacon overlapped each other to much. I cooked it really mild on seasoning for my kids and my wife. The next time I may add a few jalapeños to add a little flavor to it.
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