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Sausage-Stuffed ABT's




Source of Recipe


Adapted from various internet recipes


Recipe Introduction


These are simply jalapenos stuffed with a flavored cream cheese and sausage, wrapped in bacon and baked, grilled or smoked. You can try different combinations – one thing that I saw was using those little miniature smoked sausage links in place of the bulk sausage. They make great football food and they can be stuffed ahead of time and refrigerated. Make sure that you wear gloves when you are working with the peppers and don’t touch anything sensitive!


List of Ingredients




12 large, fresh Jalapenos
8 oz block cream cheese(room temp)
2 t. Montreal Steak Seasoning
2 T. minced onion
1 T. packed brown sugar
1/4 c. (or more) bulk sausage
1 lb. bacon, the thinner the better


Recipe



Mix the cream cheese, steak seasoning, onions and brown sugar in a small bowl. Slice the stem ends off each of the peppers and then slice peppers in half lengthwise. Scrape out the seeds and ribs. Keep each ‘pair’ of halves together so that they match when you put them back together. Stuff each pepper half with the cream cheese mixture. (A piping bag comes in very handy here.) With wet hands pat together a small bit of sausage (maybe 2 teaspoons) very thin in the same general shape as the pepper and place it in on the cream cheese on one side of the ‘sandwich’. Press each ‘sandwich’ together and wrap completely with a bacon slice. Make sure that you cover the cut end (where you cut the stem end off) with the bacon wrap or the hot cheese filling will leak out. Secure with a toothpick, if needed.

Bake at 250 degrees for 1 – 1 1/2 hours, until bacon is done.

Makes 12.