Sausage and Sage Jalapeño Poppers

As the Broncos turn on the heat in San Francisco, you can elevate the temperature at home with these spicy jalapeno poppers. The trick to the perfect heat (spice) is in the boiling process—too long and they’re not spicy enough; too short and you’ll feel the pain.
January 30, 2016


12  large jalapeños
1 pound ground pork (preferably Boulder Sausage)
1 bunch fresh sage leaves, chopped
8 ounces cream cheese, at room temperature
¾ cup grated parmesan, divided

Serves 6

1. Wash jalapeños and remove stems. Cut in half lengthwise and remove seeds.

2. Bring a pot of water to a boil and add jalapeño halves for about 4 minutes—do not allow them to become soggy. Rinse under cold water, drain and dry.

3. Place sausage and chopped sage leaves in a skillet and brown. Pat off the grease and cool. Mix pork with cream cheese and ½ cup of parmesan. Stuff jalapeño halves with the mixture and sprinkle a little more parmesan on top of each. Place on a baking pan and bake at 375° until the parmesan on top has melted and browned a bit, about 10-15 minutes. 

Recipe courtesy of Sandra Rodgers.

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