Preheat oven to 400°.

Line a baking sheet with aluminum foil, and top with a metal cooling rack.

Cook 2 slices of Wright brand bacon until crisp.

Drain and finely chop.

In a bowl mix together the chopped bacon, cream cheese, and cheddar cheese.

Fill each jalapeño half with cream cheese mixture.

Mold a piece of sausage around each jalapeño half, making sure to cover the whole pepper.

Using remaining bacon, wrap one piece of bacon around the sausage covered jalapeños.

Add the bacon wrapped jalapeños to the rack on the baking sheet.

Bake until bacon is crispy, and sausage is thoroughly cooked, about 30-35 minutes, flipping halfway.

Remove from heat and brush with barbecue sauce.

Serve warm with additional barbecue sauce on the side for dipping.