8 oz. cream cheese
1 Tbs. freshly grated horseradish
Shot of woozy (Worcestershire)
Dash of granulated garlic
24 cocktail sausages (little smokies)
12 strips bacon, cut in half lengthwise
Cut jalapenos in half lengthwise; remove membranes and seeds from each jalapeno half. In a small bowl, combine cream cheese with woozy sauce and granulated garlic; fill each jalapeno half with cream cheese mixture, then nestle a cocktail sauce into the cream cheese. Wrap each jalapeno with a strip of bacon; secure each with a toothpick, if needed. Grill prepared jalapenos over medium high heat for 12-15 minutes, carefully turning often, until bacon is well crisped and jalapenos are hot throughout. Serve at once.