I thought I'd do a variation on traditional abt's yesterday with some extra hot Portugese sausage. Here's the ingredients: I removed the casing from the extra-hot chourico and ground it up, then mixed well with cream cheese, shredded colby, minced onion and garlic, lea & Perrins and Pickapeppa sauce. Took them out to the GOSM (which was a lot of fun in the middle of a tropical storm It took a little while, but got them done. The consensus from all my guinea pigs was that this was the best batch of abt's yet. If you're bored with the same old abt's, give it a try...it's worth it.