I took 5 of the Dakota Sausages (garlic flavored) and sliced them about 1" thick (placed them into the freezer first for over an hour to make them easier to cut). Then sprinkled them with Williams Rib Tickler Rub on both sides and placed them into a 190* preheated smoker already billowing smoke from the aluminum pouch of cherry pellets.
When the internal temperature of the sausages hit 160*, pull them from the smoker and let them cool a bit so they can be handled. Wrap the sausages in precooked bacon (not crisp so they won't break when wrapping), toothpick, dip in your favorite barbecue sauce, and sprinkle with flaked parmesan cheese.
Place them back into a 225* smoker (preheated) to set the sauce and melt the cheese. 15 minutes, pull and serve. I did these early and refrigerated them, then microwaved to heat them for serving.
They went fast and were received well. These are simple to make and taste great.
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