Post by Smithloc on Jun 26, 2009 11:34:26 GMT -5
It's a cheese stuffed jalapeno wrapped in sausage.
1 lbs fennel sausage
4-6 jalapeno peppers
block of Cheese (ex. the Cabot or Cracker Barrel sticks)
1 Shake n Bake Pork flavor
4-6 eggs
Baking sheet
If you make these in a double batch (2 lbs sausage, 12 peppers, 2 shake and bakes), the block cheeze at 8oz will be good for 12 little blocks to stuff the peppers with, otherwise you won't use the whole thing.
I have used green peppers, yellow peppers and tomatoes instead of the jalapenos (for the "i dont like it hot crowd").. The tomatoes didn't work out to well because of the juice, but any crispy vegetable should work as a "dinosaur yoke".
You can choose to use the hot sausage, mild sausage or sweet sausage.. And you can choose the cheese as jack, sharp, jalapeno, habanero.. I have doubled down just once, with habanero cheese, jalapeno pepper and hot sausage. It was.. extremely painful during the last leg of the digesting process if you know what I'm saying.
I will recommend Jalapeno, Monteray Jack cheese and a hot/mild sausage mix as it's my favorite.
Take the jalapenos and cut the tops off where the stem is. I like to cut about halfway down the pepper on one side so you can shell it. You'll want to clean out the pepper and wash it, so you have a little case to stuff cheese in. I have a razor macro to cut mine.
Slice the cheese into small retangular cubes that you then stuff the peppers with.
Take 3 eggs to start, crack em in a bowl and whip em like you would for an omlette. You can take out one of the shake and bake bags and a packet of seasoning. One bag will be good for 3 dinosaur eggs (double breaded). After a few breads you'll need to add a few eggs.
Break open the fennel sausage, take one link and cut the skin off (if you're going to mix hot and mild, this is the spot where you can mold two together and then seperate it into two amounts). You want to try do this step one link at a time to make sure you have enough sausage to wrap around all the jalapenos.
Start to preheat the oven to 400 degrees.
Take a handful of sausage (about a 1/4 lb burger amount) and mold it into a thin patty, then wrap it around one of the jalapenos till you can't see the pepper anymore. It will take the shape of an egg. Roll it in the whipped eggs, then hit it with the shake n bake. Roll it in the whipped eggs again and shake n bake it again.
You'll have a baking sheet with 6 of these on it. Put it in the oven for bout 15 minutes. You'll know they are cooked all the way through when the cheese starts to leak out of them (depending on how much cheese you stuffed, it's ok to overcook em until you know all of them are cooked, or you can pull out the ones that are leaking early). With hot sausage it will always have a red tint to it, so I go by the cheese to know they're ready.
GL! and enjoy. I like these for football games..
1 lbs fennel sausage
4-6 jalapeno peppers
block of Cheese (ex. the Cabot or Cracker Barrel sticks)
1 Shake n Bake Pork flavor
4-6 eggs
Baking sheet
If you make these in a double batch (2 lbs sausage, 12 peppers, 2 shake and bakes), the block cheeze at 8oz will be good for 12 little blocks to stuff the peppers with, otherwise you won't use the whole thing.
I have used green peppers, yellow peppers and tomatoes instead of the jalapenos (for the "i dont like it hot crowd").. The tomatoes didn't work out to well because of the juice, but any crispy vegetable should work as a "dinosaur yoke".
You can choose to use the hot sausage, mild sausage or sweet sausage.. And you can choose the cheese as jack, sharp, jalapeno, habanero.. I have doubled down just once, with habanero cheese, jalapeno pepper and hot sausage. It was.. extremely painful during the last leg of the digesting process if you know what I'm saying.
I will recommend Jalapeno, Monteray Jack cheese and a hot/mild sausage mix as it's my favorite.
Take the jalapenos and cut the tops off where the stem is. I like to cut about halfway down the pepper on one side so you can shell it. You'll want to clean out the pepper and wash it, so you have a little case to stuff cheese in. I have a razor macro to cut mine.
Slice the cheese into small retangular cubes that you then stuff the peppers with.
Take 3 eggs to start, crack em in a bowl and whip em like you would for an omlette. You can take out one of the shake and bake bags and a packet of seasoning. One bag will be good for 3 dinosaur eggs (double breaded). After a few breads you'll need to add a few eggs.
Break open the fennel sausage, take one link and cut the skin off (if you're going to mix hot and mild, this is the spot where you can mold two together and then seperate it into two amounts). You want to try do this step one link at a time to make sure you have enough sausage to wrap around all the jalapenos.
Start to preheat the oven to 400 degrees.
Take a handful of sausage (about a 1/4 lb burger amount) and mold it into a thin patty, then wrap it around one of the jalapenos till you can't see the pepper anymore. It will take the shape of an egg. Roll it in the whipped eggs, then hit it with the shake n bake. Roll it in the whipped eggs again and shake n bake it again.
You'll have a baking sheet with 6 of these on it. Put it in the oven for bout 15 minutes. You'll know they are cooked all the way through when the cheese starts to leak out of them (depending on how much cheese you stuffed, it's ok to overcook em until you know all of them are cooked, or you can pull out the ones that are leaking early). With hot sausage it will always have a red tint to it, so I go by the cheese to know they're ready.
GL! and enjoy. I like these for football games..