Recipe

Louisiana Poppers Recipe

Print Recipe

Ingredients

Directions

Step #1 Divide sausage into 10 equal portions; press 1 portion around each popper, covering completely.
Step #2 Roll in cracker crumbs.
Step #3 Place on a wire rack in a jelly-roll pan.
Step #4 Bake at 375° for 30 mins or until thoroughly cooked.
Step #5 Drain briefly on paper towels.
Step #6 Cut in half before serving.
Step #7 Homemade Variation: Substitute 2 (7-oz.
Step #8 ) cans pickled whole jalapeño peppers, drained, for frozen poppers.
Step #9 Cut stem ends off each jalapeño pepper.
Step #10 Remove & discard seeds & membranes.
Step #11 Place 1/2 (8-oz.
Step #12 ) package cream cheese, softened, in a zip-top plastic bag.
Step #13 Seal bag, & snip a small hole in 1 corner of bag.
Step #14 Pipe cream cheese into hollowed peppers.
Step #15 Cover up stuffed peppers evenly with sausage as directed, making sure each pepper is completely covered by sausage so that cheese is sealed inside.
Step #16 Continue preparing & baking stuffed peppers as directed in Steps 1 & Note: For testing purposes only, we used Poppers Cream Cheese Jalapeños & La Costeña Green Pickled Jalapeño Peppers.
Enjoy the Louisiana Poppers recipe

Viewing Louisiana Poppers Receipe