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SAUSAGE JALAPEÑO POPPERS

Active Time : 20 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 8 jalapeño peppers halved, seeds removed
  • 16 teaspoons cream cheese
  • 1 16 ounce chub hot pork sausage thawed
  • - pure vegetable oil (for frying)
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup toasted plain bread crumbs
DIRECTIONS

Stuff jalapeño halves with cream cheese, form sausage around each half.

Pour enough oil into a Dutch oven or large saucepan to reach a depth of 2 inches. Heat oil over medium-high heat until oil reaches 350°F on a deep fry thermometer.

Place flour in a shallow dish, eggs in a second shallow dish and bread crumbs in a third shallow dish. Dust sausage with flour, dip in egg and coat with bread crumbs.

Add poppers, in batches, to hot oil; fry, turning occasionally, until golden brown and sausage is cooked through (about 3-4 minutes). Remove from oil with slotted spoon and drain on paper towels.