Sausage Jalapeno Poppers are the perfect appetizer, filled with a cream cheese and sausage mixture. These little bite-sized treats are bursting with flavor! Try my Jalapeno Popper Pinwheels for another appetizer with the same great flavors!
Ingredients & Substitutions
Jalapeno Peppers: For a spicier jalapeno pepper, look for peppers with white marks on them; they are older and will have more of a kick than younger peppers.
Meat: I added pork sausage to these jalapeno poppers. If you prefer bacon, I also have Bacon Jalapeno Poppers you may want to try.
Cheese: I used the classics of cream cheese and Parmesan, but you can certainly change things up depending on your tastes or what you have on hand. I like sharp white cheddar as well as gruyere cheese with these. I have even used a jack blend.
How to Properly Cut Jalapeno Peppers
After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all! However, removing the seeds from a jalapeno is touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out.
Some people think that the seeds hold all of the heat, others think the membrane is the culprit. Knowing how to seed and slice a jalapeno properly will make your life a whole lot easier. If you have ever cut into a jalapeno all willy-nilly you may have experienced accidental eye or nose contact. Trust me, you do not want to experience this.
To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut. Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, wash your hands with soap.
Can I Freeze Jalapeno Poppers?
You can! Prepare the jalapeno poppers up to the baking step and then stop and freeze. To do this, I recommend placing them side by side on a baking sheet and freezing them that way for a couple of hours. Once they are frozen, put them in a freezer-safe zipped bag. Another alternative is to wrap them individually in wax paper. These are good frozen for a couple of months. When you are ready to enjoy them, let them thaw on the counter for a while before popping them into the oven.
Sausage Stuffed Jalapeno Poppers
- 10-12 large jalapeno peppers, halved lengthwise and seeded
- 1 cup ground pork sausage, browned
- 8 ounces cream cheese, softened
- 1 cup (100 g) parmesan cheese, shredded
- ¼ teaspoon ground pepper
- ½ teapoons onion powder
- Preheat the oven to 425°F.
- In a bowl, mix the cooked sausage, cream cheese, Parmesan cheese, pepper, and onion powder.
- Spoon about 1 tablespoon of the mixture into each jalapeno half. Arrange stuffed halves into a baking dish.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
- Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
Recipe inspired by Bacon Jalapeno Poppers.