Sausage Jalapeño Poppers

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Ok. I know these look basic but I assure you they are anything BUT ordinary. A friend of mine, BJ Knight introduced these to me a few years ago and I can’t get enough and neither will your party guests. No matter how many poppers are made there will NEVER be one left, I’m not kidding, LOL! People will literally grab them off the cookie sheet as you take it out of the oven. I made 100 poppers for a wedding shower and they were gone before I knew it. I don’t know what it is but they are the perfect amount of hot from the sausage and just enough creamy from the cream cheese. I’m craving them again just from writing this post, HA!

The old saying holds true… It doesn’t have to be fancy to be good, just use good ingredients. Eat ‘em up and let me know what your friends and family think by tagging #desociointhekitchen

All the tools you need. Cutting board, knife and  coring tool .

All the tools you need. Cutting board, knife and coring tool.

And don’t forget the rubber gloves! The last thing you want is hot pepper oil in your eye! :)

And don’t forget the rubber gloves! The last thing you want is hot pepper oil in your eye! :)

Step 1 - Trim off the ends

Step 1 - Trim off the ends

Step 3 - Cut jalapeno in half lengthwise and stuff with sausage mixture.

Step 3 - Cut jalapeno in half lengthwise and stuff with sausage mixture.

Step 2 - Gently wiggle in the tool then twist to release the pith and seeds.

Step 2 - Gently wiggle in the tool then twist to release the pith and seeds.


Ingredients - yields 50 poppers

25 jalapeños - cleaned and cut in half, lengthwise
1 - 8oz container of cream cheese (at room temperature)
1 lb Wampler’s HOT sausage

Directions

Pre-heat oven to 425 degrees F

Prepare the jalapeños. First, cut off the stem, then using a coring tool clean out all the seeds and the pith. Slice cleaned out jalapeños in half lengthwise. *Tip - after I core out the center, I run the jalapeños under water, makes for easy work removing any stuck on seeds.

Brown sausage until fully cooked, I like to make sure it’s broken up into small tiny bits, drain any grease. Add cream cheese to sausage and mix until completely melted and everything is well combined. *Tip - I use a medium pot to brown the sausage, then you can add the cream cheese right to the pot instead of dirtying another bowl.

Spoon sausage mixture into jalapeño halves and place onto cookie sheet lined with parchment paper. *The parchment paper isn’t necessary but it makes for easy clean up should any of the cheese melt and spill over.

Bake at 425 degrees F for about 15 minutes or until the sausage gets a little crispy and the jalapeños have cooked and are softened.

Thank you Wampler’s Farm for making such delicious sausage!

Perfect appetizer for your next backyard party!

Perfect appetizer for your next backyard party!