This is the third dish I made for a recent visit from Montana Friends for a bonspiel.
The day before the meal, I cooked up 125 ml (1/2 cup) of my PWE Breakfast Sausage until crumbly and let it cool.
I mixed the sausage with 125 ml (1/2 cup) grated cheddar and 125 ml (1/2 cup) cream cheese.
I cut 7 jalapenos in half, removed the seeds, stems and white membrane.
I spooned 15 ml (1 tablespoon) of Sweet Baby Ray's BBQ sauce into the bottom of each jalapeno half.
I stuffed the jalapenos with the cheese mixture and wrapped 1/2 strip of bacon around each pepper half.
I put the ABTs on a tray sprayed with baking spray and put it in the freezer for an hour. Then I bagged them and put them in the freezer until the next day.
I took them out of the freezer and put them in a 230 F smker for 1 1/2 hours.
The finished product.
These just vanished off the plate. The sausage gave a nice firm bite and the bbq sauce gave just a touch of sweet! I love them.
Disco
The day before the meal, I cooked up 125 ml (1/2 cup) of my PWE Breakfast Sausage until crumbly and let it cool.
I mixed the sausage with 125 ml (1/2 cup) grated cheddar and 125 ml (1/2 cup) cream cheese.
I cut 7 jalapenos in half, removed the seeds, stems and white membrane.
I spooned 15 ml (1 tablespoon) of Sweet Baby Ray's BBQ sauce into the bottom of each jalapeno half.
I stuffed the jalapenos with the cheese mixture and wrapped 1/2 strip of bacon around each pepper half.
I put the ABTs on a tray sprayed with baking spray and put it in the freezer for an hour. Then I bagged them and put them in the freezer until the next day.
I took them out of the freezer and put them in a 230 F smker for 1 1/2 hours.
The finished product.
These just vanished off the plate. The sausage gave a nice firm bite and the bbq sauce gave just a touch of sweet! I love them.
Disco
