I'm still coming down from (and digesting) Christmas in November at the Jasper Park Lodge – every year I go and spend 10 days presenting cooking sessions alongside the likes of Chef Michael Smith, Michael and Anna Olson and Bob Blumer. This year, one of the recipes the Olsons presented was sausage stuffed jalapeño poppers – tasty little bites that are perfect for holiday entertaining, and not as spicy as you might think.
Sausage Stuffed Jalapeño Poppers
These tasty little devils were inspired by a trip to the local mom ‘n pop Italian grocer to buy their fresh ground sausage mix. You may be surprised by your jalapenos as it’s hard to tell whether or not you will get a blast of heat or be let down by “mockapenos”. The eggs, bread crumb and cheese hold the mix together and you can try different kinds of cheese if you wish.
12 fresh jalapeno peppers
1 lb fresh Italian sausage meat
2 eggs
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Wash jalapeno peppers, split lengthwise and remove seeds and membrane with a teaspoon. You may want to wear gloves if your skin is sensitive to the peppers.
Blend together the sausage meat, eggs, bread crumb and cheese. Fill each of the pepper halves with a tablespoon of the sausage mix, top up with any leftover mix.
Lay the stuffed peppers on a grill pan and cook in a 350°F oven
or a medium hot grill with the lid down for 15-18 minutes or until the sausage meat is cooked through (160°F) and the peppers are tender. Makes 24 poppers.
