White Pattern

Jalapeno Poppers with Hillshire Farm® Smoked Sausage

Start off your summer grilling party with a platter of these jalapeno poppers, a fun appetizer of bacon-wrapped smoked sausage pockets stuffed with cream cheese and jalapenos.

Smoked Sausage
  • 20min
  • 25min
  • 4
  • 16
  • 1/2 8-ounce package cream cheese
  • 1 14-ounce package Smoked Sausage
  • 2 fresh jalapeño peppers,* halved lengthwise and seeded
  • 4 slices bacon
  1. Cut cream cheese into four lengthwise pieces. Place on a plate and freeze 30 minutes.
  2. Meanwhile, cut sausage crosswise into 4 portions. To create a pocket, cut each portion, lengthwise, three-fourths of the way through.
  3. Place cream cheese pieces in the opening of each sausage portion. Then stuff each opening with half of a jalapeño.
  4. Wrap a slice of uncooked bacon around each stuffed sausage and secure bacon with toothpicks as needed.
  5. 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.
  6. Let stand 10 minutes. Cut each sausage into 4 portions and serve with toothpicks as appetizers.