Spinach Artichoke Sausage Jalapeno Bombs
Spinach Artichoke Jalapeno Sausage Bombs
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
American Appetizer
Toss these tasty morsels together at your next gathering and watch them disappear. Don’t forget to tuck this recipe away for your next food sport competition, they just might beat out over 500 competitors in a sausage or appetizer contest and help you bring home some hardware and cold, hard cash!
Ingredients
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12 Jalapeno Peppers
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2 lbs. Ground Pork
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5 Tbsp Croix Valley Italian Barbecue Booster
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8 oz Cream Cheese, softened
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1 cup Parmesan Cheese, shredded
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4 oz canned Artichoke Hearts, drained and diced fine
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3 Tbsp. Croix Valley Garlic Barbecue Booster
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Croix Valley Rhubarbecue Sauce, for basting
Directions
Combine the ground pork and Italian Booster ™. Mix thoroughly and let sit for 15 minutes or more for the flavors to combine, making a delicious Italian sausage.
Express the liquid from the spinach using a cheesecloth or strainer and dice finely.
Combine the Cream Cheese, Parmesan Cheese, Spinach, Artichoke, and Garlic Booster ™ in a bowl and mix thoroughly, creating the perfect Spinach and Artichoke Dip.
Cut jalapeno peppers lengthwise by removing the top 1/3 of the pepper. Remove all seeds, stuff peppers with Spinach and Artichoke Dip, and replace the tops of the peppers.
Wrap the peppers in Italian sausage evenly all around, leaving the stem of the pepper exposed.
Place on Grill or smoker over medium heat of 325-350 °F and cook until the internal temperature of the sausage reaches 165°F.
Move Sausage Bombs to indirect heat, baste with Croix Valley Rhubarbecue™ Sauce, and allow the sauce to set.