Bacon-Wrapped Sausage Stuffed Jalapeño Poppers

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SERVINGS

12

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

YES

This crowd-pleasing appetizer features both sausage and bacon together in one delicious sweet and spicy bite. 

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 (8 oz) package cream cheese, room temperature
1/2 cup sharp cheddar, shredded
3/4 cup fresh or frozen corn kernels 
1/4 cup green onion, diced
1/2 teaspoons salt 
1/4 teaspoons black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
Pinch of garlic powder
Pinch of onion powder
12 jalape​nos 
1/2 pound fresh cherries, pitted and chopped
1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons water
1 teaspoon cornstarch
DIRECTIONS
Line cookie sheet with tin foil and lay bacon on tray. Put into cold oven and turn heat to 400°F.  Partially cook for 15 minutes, until 75% done. Remove from oven and set aside on paper towel to drain. Reduce oven temperature to 375°F.

While bacon is cooking, brown sausage in skillet over medium heat until no pink remains, then drain. 

In medium bowl, combine cream cheese, cheddar cheese, sausage, corn, green onion, salt, pepper and remaining spices. Refrigerate for 15 minutes.

Slice the top of the jalapeño peppers almost all the way through. Then cut lengthwise from top to bottom, again, almost all the way through. Carefully scrape out seeds and pith from each pepper. Some seeds can be left for additional heat.

Stuff cream cheese filling into peppers and close. Wrap each pepper with a slice of bacon and secure with toothpick. Place on rack on top of a foil-lined pan. Bake for 20-30 minutes, until bacon is done.

While poppers are baking, prepare cherry dipping sauce.

In small sauce pot, combine cherries, sugar, 1/4 cup water, salt and lemon juice.   

Heat on medium until lightly boiling, 5-7 minutes, then reduce heat to medium low and cook another 5 minutes while stirring occasionally.

In separate small bowl, combine water and cornstarch. Add to cherry mixture and stir. Continue cooking on low, 10-12 minutes, or until desired consistency, stirring often. Sauce will thicken slightly as it cools.  

Serve with poppers. Store leftovers in an airtight container in the refrigerator. 

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Ingredients

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 (8 oz) package cream cheese, room temperature
1/2 cup sharp cheddar, shredded
3/4 cup fresh or frozen corn kernels 
1/4 cup green onion, diced
1/2 teaspoons salt 
1/4 teaspoons black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
Pinch of garlic powder
Pinch of onion powder
12 jalape​nos 
1/2 pound fresh cherries, pitted and chopped
1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons water
1 teaspoon cornstarch

Directions

Line cookie sheet with tin foil and lay bacon on tray. Put into cold oven and turn heat to 400°F.  Partially cook for 15 minutes, until 75% done. Remove from oven and set aside on paper towel to drain. Reduce oven temperature to 375°F.

While bacon is cooking, brown sausage in skillet over medium heat until no pink remains, then drain. 

In medium bowl, combine cream cheese, cheddar cheese, sausage, corn, green onion, salt, pepper and remaining spices. Refrigerate for 15 minutes.

Slice the top of the jalapeño peppers almost all the way through. Then cut lengthwise from top to bottom, again, almost all the way through. Carefully scrape out seeds and pith from each pepper. Some seeds can be left for additional heat.

Stuff cream cheese filling into peppers and close. Wrap each pepper with a slice of bacon and secure with toothpick. Place on rack on top of a foil-lined pan. Bake for 20-30 minutes, until bacon is done.

While poppers are baking, prepare cherry dipping sauce.

In small sauce pot, combine cherries, sugar, 1/4 cup water, salt and lemon juice.   

Heat on medium until lightly boiling, 5-7 minutes, then reduce heat to medium low and cook another 5 minutes while stirring occasionally.

In separate small bowl, combine water and cornstarch. Add to cherry mixture and stir. Continue cooking on low, 10-12 minutes, or until desired consistency, stirring often. Sauce will thicken slightly as it cools.  

Serve with poppers. Store leftovers in an airtight container in the refrigerator.