Sausage-Stuffed Jalapeños - Weekend at the Cottage

Sausage-Stuffed Jalapeños

Ingredients

Directions

  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.
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Jalapeño peppers filled with sausage, Parmesan and breadcrumbs, grilled and served with a tangy lime creama…

  • clock icon
    35 MIN
  • 24 SERVINGS
Sausage-Stuffed Jalapeños

These SAUSAGE-STUFFED JALAPEÑOS are one of ur most requested party snacks! Give ’em a try!

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 Living High Off The Hog. Click the AMAZON link below to purchase!

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:

Ingredients for the Sausage-Stuffed Jalapeños

GET STUFFED

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.

Peppers filled with sausage, cheese and breadcrumb mixture

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.

BOAT COAT

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.

Sausage-Stuffed Jalapeños

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.

Tangy Lime Crema

TAKE A DIP

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!

Sausage-Stuffed Jalapeños

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 and follow him @chefmolson on both Instagram and Twitter.

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

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Sausage-Stuffed Jalapeños

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Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Sausage-Stuffed Jalapeños

Ingredients

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

Directions

  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.

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