Slice and dice the onions and jalapenos. In a bowl, combine diced onion and jalapeno with cream cheese and Monterrey Jack. Mix and set aside.
Place cheese mixture into a gallon ziplock bag and flatten out with a rolling pin.
Place the one pound sausage into a gallon ziplock bag and flatten out with a rolling pin.
Lay out parchment paper and make a bacon weave. We use 6 pieces of bacon placed horizontally, woven with 6 pieces of bacon vertically. (Google for instructions on how to make a bacon weave)..
Cut along the seams of the gallon ziplock bag with sausage. Carefully remove the breakfast sausage and lay on top of the bacon weave.
Cut along the seams of the gallon ziplock bag with cheese. Carefully remove the cheese mixture and lay on top of the breakfast sausage.
Roll the entire mixture into a log. Secure with toothpicks.
Add Apple Mash Pellets to your smoker and set the temperature to 375 degrees Fahrenheit.
Place in smoke. Cook until bacon is fully cooked and the internal temperature of the sausage reaches 160 degrees.
Remove from smoker and let cool for 30 minutes. Slice and enjoy!