Jalapeño Poppers

From Sandy Straw
  • Hot Italian Sausage
  • Sharp cheddar cheese
  • Jalapeños
  • Bacon
  • Herbs

Squeeze sausage out of casings and brown in skillet. Cook bacon in halves until pliable and set aside. Cut the cap off the jalapeños and save for later. Mix together the cheddar cheese and cooked sausage and any herbs you like. Fill the raw jalapeños with the mixture and cap the pepper to prevent the cheese mixture from oozing out. Wrap with cooked bacon and secure with a toothpick. Place on the grill to crisp the bacon and keep warm.