Directions:

Cut cream cheese into four lengthwise pieces. Place on a plate and freeze 30 minutes.

Cut sausage into 4 portions horizontally. Then cut each sausage portion lengthwise halfway through to create an opening.

Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with jalapeno half.

Wrap a slice of uncooked bacon around each stuffed sausage. Use toothpicks as needed to keep bacon in place.

Place sausage on a grill rack over a drip pan. Cover and grill 25 minutes or until sausage has browned and bacon has cooked through, turning halfway through grilling.

Let cool 8-10 minutes. Cut each sausage into small portions and it's ready to serve.