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  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños
  • Sausage-Stuffed Jalapeños

Sausage-Stuffed Jalapeños

Food | August 15, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
  • 35
  • 24
  • Easy

Chef Michael Olson prepares his delicious SAUSAGE-STUFFED JALAPEÑOS and we discover our new-favourite party food.

Ever been to a party where you’re served something so delicious, you beeline right to the host to ask for the recipe? That’s exactly what happened when our dear friend Michael Olson visited WATC. He served up his extremely tasty SAUSAGE-STUFFED JALAPEÑOS right in our very own cottage kitchen. Lucky for us, and you, he shared the recipe.

Chef Michael Olson is a renowned chef and culinary professor at the Canadian Food and Wine Institute at Niagara College. He’s also the author of the soon-to-be-released, Living High Off The Hog.

If you’re a carnivore and love preparing pork dishes, you’ll want to pick up Michael’s fabulous new cookbook. In it, he shares his wealth of knowledge and over 100 of his favourite pork recipes. From his amazing rundown on how to buy, butcher and store this tasty meat, to his ever-fabulous recipes, this is the one cookbook you must add to your collection.

His book is scheduled for release on September 17. We’ve placed a handy Amazon LINK at the bottom of this post so you can order the book. Yay!

We’re really thankful Michael and his wife Anna visited Weekend at the Cottage. Hanging out with these two foodies is always fun! The highlight of their visit was when we got to enjoy some sweet and savoury. We loved Anna’s OVEN-BAKED S’MORES, and now, Michael’s SAUSAGE-STUFFED JALAPEÑOS.

Here’s the rundown for when you try Michael’s easy-to-make party snack recipe:

Sausage-Stuffed Jalapeños


This recipe is all about the flavourful sausage stuffing Michael creates for the jalapeños. It is made with four choice ingredients that together create a serious taste sensation. No surprise though that the stuffing holds its shape when the peppers bake – Michael is an expert and his recipes turn out perfectly every time.

Sausage-Stuffed Jalapeños


Cottage living is nothing new to Michael, therefore, it’s no surprise that his delicious recipe echoes everyone’s love of a good recipe that’s easy to make. Repeat after me – less time in the kitchen, more time hanging out with friends! We love Michael’s tip on portioning the stuffing before filling the jalapeños. At-home chefs will also appreciate the relaxed way he fills each little half – brilliant. Line them up on the baking sheet like dinky boats ready for a regatta.

Remember to coat your boat! Chef Michael has us brushing the peppers with a simple, tangy mix of barbecue sauce and vinegar. This glaze will give the peppers a memorable punch.

Sausage-Stuffed Jalapeños


Whenever we hear “take a dip” in cottage country, it’s usually followed by the sound of some lucky soul jumping into the lake. Michael brings new meaning to the phrase when he invites us to dip these stuffed peppers into his LIME CREMA dip! Sheesh, talk about refreshing! This creamy lime and cilantro dip pairs perfectly with the heat of the peppers and the flavours of the sausage, cheese and glaze. Amazing!

Now, if you’re reading this and thinking, “These SAUSAGE-STUFFED JALAPEÑOS are the perfect addition to my next party menu”, well we’ve got more. Serve them up with our SUMMER DRINK RECIPES or make this LEMON GINGER SYRUP to flavour a favourite beer! A winning snack and some refreshing bevvies – sounds like a party!

Thanks again to our dear friend Michael Olson for sharing his wisdom and this recipe. Look for his book Living High Off The Hog coming September 17 and follow him @chefmolson on both Instagram and Twitter.

SAUSAGE-STUFFED JALAPEÑOS with lime crema – easy, tasty and delicious! Party on!

Sausage-Stuffed Jalapeños


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2 Responses to “Sausage-Stuffed Jalapeños”

  1. […] some of the things you readers enjoyed most. Be sure to check out Michael Olson’s party-friendly SAUSAGE-STUFFED JALAPEÑOS and our BARBECUED SALMON, both great for when you have guests over. We also had two must-make salad […]

  2. […] recipes that work perfectly for parties. Try our creamy SMOKED TROUP DIP, our PUMPKIN HUMMUS, these SAUSAGE-STUFFED JALAPEÑO POPPERS, or a favourite party food, DEVILED EGGS. Making any or all of the above will ensure your next […]


Ingredients & Amounts

  • 12 jalapeño peppers
  • 1 lb. of sausage meat (honey garlic or mild Italian), uncased
  • 2 eggs
  • ½ cup of breadcrumbs
  • ½ cup of grated Parmesan cheese
  • ¼ cup of barbecue sauce
  • 2 tablespoons of white vinegar
  • For the lime crema:
  • 1 cup of sour cream
  • 1 tablespoon of fresh cilantro, chopped
  • 2 tablespoons of lime juice, freshly squeezed


  1. Prepare the peppers: Wash the jalapeño peppers, cut in half lengthwise and remove the seeds and membrane.
  2. Prepare the sausage mix: Discard the sausage casings and blend together the sausage meat, eggs, breadcrumbs, and Parmesan cheese. Divide the mixture into 4 equal portions, each portion used to fill 6 pepper halves. Spoon the sausage mix into each of the jalapeño halves, using it all.
  3. Lay the stuffed peppers on a parchment-lined tray and bake in a preheated 350°F oven for 15 minutes.
  4. Blend together the barbecue sauce and vinegar and brush on to the sausage-filled jalapeños. Cook another 3-5 minutes to set the glaze.
  5. Prepare the lime crema: Blend the sour cream, cilantro, and lime juice with a little salt to season.
  6. Arrange the stuffed peppers on a tray with the lime crema in a side dish.

The following items helped us create this post and video.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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