Hillshire Farm® Smoked Sausage Jalapeño Poppers Recipe
Start off your summer grilling party with a platter of these jalapeño poppers, a fun appetizer of bacon-wrapped smoked sausage pockets stuffed with cream cheese and jalapeños.
Make it with
Ingredients
1 14-ounce package Smoked Sausage
1/2 8-ounce package cream cheese
2 fresh jalapeño peppers,* halved lengthwise and seeded
4 slices bacon
Directions
- Cut cream cheese into four lengthwise pieces. Place on a plate and freeze 30 minutes.
- Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.
- Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeño.
- Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.
- In a charcoal grill, arrange medium coals around the edge of the grill. Place a drip pan in the center of the grill. Place sausage, slit-side down, on a grill rack over the drip pan. Cover and grill 25 minutes or until sausage is browned and bacon is cooked through, turning (to slit-side up) halfway through grilling.
- Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.
