Shelly's Recipe

LOUISIANA POPPERS

Category: Hot

1 (1 lb) pkg ground pork sausage
1 (8 oz) pkg frozen cream cheese jalapeno poppers
1 sleeve round buttery crackers, crushed

Divide sausage into 10 equal portions; press 1 portion around each popper, covering completely. Roll in cracker crumbs. Place on a wire rack in a jelly-roll pan. Bake at 375 for 30 minutes or until thoroughly cooked. Drain briefly on paper towels. Cut in half before serving.

Homemade Variation: Substitute 2 (7 oz) cans pickled whole jalapeno peppers, drained, for frozen poppers. Cut stem ends off each jalapeno pepper. Remove and discard seeds and membranes. Place 1/2 (8 oz) pkg cream cheese, softened, in a zip-top plastic bag. Seal bag, and snip a small hole in 1 corner of bag. Pipe cream cheese into hollowed peppers. Cover stuffed peppers evenly with sausage as directed, making sure each pepper is completely covered by sausage so that cheese is sealed inside. Continue preparing and baking stuffed peppers as directed in Steps 1 and 2.