Ingredients

450 g kielbasa sausage
Crackers
Smokey Pimento Cheese Dip or 1 340 g container of your favourite pimento cheese spread
Sliced jalapeño peppers

Preparation

1. Preheat smoker to 110°C.
2. Smoke sausage for 45 minutes to 1 hour. Remove from smoker.
3. Place saltine crackers on a platter, salt-side down. Place 1 tsp of pimento cheese spread on each cracker. Slice smoked sausage in 1 cm sections and place each slice on top of pimento spread while still warm. Top each with 1 Jalapeño slice. Serve immediately.

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