These little puppies were so delicious! The idea came from recipes we found online, but we pretty much did it simple and easy, our own way.
I purchased a package of large jalapeños and 1 fresh salt and pepper sausage from the butcher. I took the skin off the sausage and cooked it up into a crumble. I mixed half a brick of cream cheese with the sausage and didn’t add any extra seasoning. Jay was the lucky one who got to prep the peppers… but, unfortunately he rubbed his eye later and for the first time in his life experienced jalapeño pepper eye… I laughed so hard because I warned him and he didn’t listen to me! He said – I didn’t think it would be that bad!
So, Jay cut the tops off the peppers and slit the peppers down one side to make it easier to take the seeds out. He filled them with the sausage and cream cheese mixture and wrapped them each in a slice of bacon. Jay smoked the poppers for about 3 hours alongside his ribs. I don’t think you’d have to smoke these if you didn’t want t0 – you could just slow cook them for a bit… as long as you get the bacon crispy at the end.