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Dine In: Jalapeño Sausage Balls


Jalapeño Sausage BallsI tend to get stuck in a pattern for Friday night meals. When I lived overseas in Germany, my best friend Susan and I walked down to our favorite Greek restaurant every single Friday night.

When I had kids, I continued a tradition that my mom started by serving pizza on Friday nights.

Now, I tend to use the smoker for Friday night festivities. I run home at lunchtime to put dinner on to smoke (or prep it in the morning, depending on what we’re smoking), and it’s done by the time we’re home from work and relaxing on the back porch.

I saw a smoked dish on Instagram that I wanted to try, and it only takes about two hours on the smoker. Even if you don’t have time to run home at lunch on a Friday, you can still enjoy this on your porch on Friday evening.

You can switch up the fillings, too. I have one person in my family who doesn’t like cream cheese, so he just gets cheddar. I have another who doesn’t like jalapeños, so he just gets cheese pressed into the middle of the sausage ball. I like bleu cheese, so I’ll mix that in with mine. The sky is the limit.

Jalapeño Sausage Balls

Ingredients:
12 jalapeño peppers, tops removed, seeded and pithed
6 Tbs whipped cream cheese
6 Tbs sharp cheddar cheese, grated
3 Tbs white onion, finely minced
2 slices bacon, cooked crisp and crumbled
2 lbs Owens Pork Breakfast Sausage
12 strips bacon, uncooked

Directions:
Remove the tops from the jalapeño peppers. Slice a slit through lengthwise, not cutting all the way through. Remove pith and seeds.

Mix cream cheese, cheddar cheese, onions and cooked bacon. Season with salt and pepper, to taste. Stuff each pepper with a heaping tablespoon full of the cream cheese mixture.

Using your hands, mold sausage around pepper, forming a ball and completely covering the pepper. Wrap sausage ball with two strips of bacon; secure with toothpicks.

Prepare smoker. Place sausage balls on rack, and smoke for about 2 hours or until cooked through. Alternately, place on the grill over indirect heat (the bacon will cause flare-ups if it’s not indirect) and cook through, several minutes on each side.

Serves 12

Nutritional Information: Calories Per Serving: 460, Calories from Fat: 330, Fat: 36 g (12 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1576 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 29 g.

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