Stuffed With Sausage
by SuperUser Account
Baron of Baking Slicing Jalapenos
- 45 jalapeño peppers, stemmed and seeded
- 1 lb. pork sausage, italian, hot, mild - you choose
- 2 packages of cream cheese, 8 oz. each
- 1½ cups of shredded parmesan cheese (the real thing please)
- 1 tsp. Bone Dust
- 1 tsp. mixed dried herbs
- 1 clove garlic, minced
- 1 cup of ranch dip for serving
Pull the cream cheese out of the fridge and allow it to come to room temperature. While the cream cheese is coming to temperature, brown your favourite sausage in a skillet until it is cooked through. For added heat, use hot sausages, and/or add some minced hot peppers while the sausage is browning.
Drain the sausage and set it aside to cool once it is cooked.
Preheat your grill to 425°F and prepare for indirect grilling.
In a large bowl combine the sausage, parmesan, cream cheese, Bone Dust, herbs, and garlic. Use a fork to make sure that everything is mixed evenly.
Fill each jalapeño with some of the cheese mixture.
Serve as soon as they’re cool enough to touch, with some cool ranch to dip them in. Watch them disappear.
Things are heating up in the world of sports, seasons are coming to a close with the Sox vs. Cardinals in the World Series, and the first cold weather outdoor Super Bowl happening too, you will need these spicy Sausage Stuffed Jalapeño Poppers to warm things up! This delicious combination of creamy cheese, savoury sausage and spicy jalapeño peppers has never tasted so good. Dip it in your favourite ranch dip and you have a party snack that is a total touchdown. These were super easy to make. And they're so easy to customize to your personal tastes, the combinations are endless.
These Jalapeño Poppers are also a fantastic make-ahead snack. They can be stored in an airtight container for up to a week. Pull a few out when you have the nibbles. Or freeze them in an airtight container with waxed paper between the layers for up to a month.
The way you prepare the jalapeños depends on how you want to cook them. You can cut off the tops and remove the seeds, leaving the peppers whole. You would need to use a Chili Pepper Grill Plank. If you don’t have one, you can remove the tops and slice the peppers in half, lengthwise. You can still fill the peppers up and grill them, and you have twice as many. You can put the peppers directly on the cooking grids or onto a baking tray for grilling with this method.