Bacon Wrapped Cheddarwurst Poppers

Sometimes it can be hard to find fun and exciting ways to re-imagine common or classic dishes.  Other times, all it takes is a simple idea to totally transform something you think you knew into something even more amazing.  That is how I felt when I first saw this idea.  It was definitely a, "Why didn't I think of that?!" moment...  At each stage of the process as I assembled this dish I grew more and more excited.   After all, it combines one of my favorite sinful treats, jalapeño poppers with one of my favorite summer foods, Cheddarwurst sausages.  Wrap it all up in a blanket of bacon and you have quite possibly the tastiest appetizer I've had in a long time.

Nice large jalapeños are perfect
for this recipe! 

The smokey sausage and creamy filling plays the perfect balance to the heat from the jalapeño pepper while the crispy bacon adds a nice crunch and bacon-y goodness that makes for the perfect bite.  With the warm weather finally here to stay, and backyard cookouts in full swing, these make for a really fun appetizer if you are looking for something decadent to serve to your friends.  They are so good that people might forget what you serve for the main course!

All cleaned and ready for filling!

To get started, you need to find some nice big jalapeños.  You can make these as hot or as mild as you want by either removing the ribs and seeds or leaving them in the peppers.  I also made a few of these using regular bell peppers and I'm happy to report that they turned out great so if your family doesn't like the heat from the jalapeños or you have younger children that can be a great alternative.

Cut the stems off the peppers and halve them.  I scooped out the ribs and seeds when I made them, leaving a perfect little cup ready to be filled.  In a small bowl, combine the sour cream, cream cheese and shredded cheese.  Add in the salt and pepper to taste and stir until it is well mixed.   I used the Veggie Cream cheese in these to add another layer of flavor that I think is really great.  You get the onion flavor coming through that is better than just plain cream cheese, but anything you had on hand would be fine.  Hmmmm...maybe I will try these with a smoked salmon cream cheese.  ::: drool :::

Mmmmm....cheesy!

Take the sausages, and cut them in half and then cut each half lengthwise so you have small little planks that will fit on top of your jalapeños.  This will vary depending on how big your peppers are so just eyeball it.  If you use the cheesy smokey style I did you will see the tasty little pockets of cheesy goodness peeking thru.

Filled to the brim with the creamy mixture,
the peppers are ready for their  sausage toppers

Now you are ready to assemble!  I sprinkled a little bit of the shredded cheese in the bottom of each pepper.  Then, using a small spoon, fill the pepper with the cream cheese mixture.

Rather than taking each of the peppers all the way through the entire preparation, I find it easier to use the "assembly line" method and get each stage of the process done before moving on to the next step.  That way, you don't end up with greasy hands from the bacon and a messy work area. 

Once you have them filled, place one of the sausage planks on top of each pepper.  Push it down into the mixture slightly to secure it.  Once you have them all assembled to that point, go get your bacon out of the fridge.  By keeping it chilled up until this point it will be easier to wrap tightly around the pepper which gives you a better chance at it staying together when you cook them.  

Bacon wrapped tightly, overlapping to help keep
the filling inside the pepper.

To wrap the peppers, just pick up one of the halves and starting at one end wrap the bacon all the way around.  Overlap it as you go so it is nice and tight and completely covers the sausage and cream cheese filling.  When it bakes, some of the cheese will ooze out so you want the bacon wrapped tightly to help keep the filling inside the peppers.  You can use a toothpick to keep the bacon in place if you want.  But if you plan on grilling them, be sure to soak the toothpicks in water before hand.

At this stage, you can either bake or grill them.  If you grill them, you are going to have to keep the grill at a medium steady temperature.  You should not turn or flip these at all.  Just set them on the grill, and cook them with the cover closed so the heat inside the grill crisps up the bacon.  Indirect heat would be best for this, so place your coals off to one side and place the peppers on the side without the coals.  Grill until the bacon is crispy and brown and the peppers are cooked through.  

They look like bacon wrapped
presents for your guests to enjoy!

To bake them, set the oven at 425 degrees, and bake for 25-30 minutes.  This will depend on your oven and the size of the peppers you are using, so just keep an eye on them.  You want the bacon to be crispy, but not burnt.  Some of the cream cheese filling will ooze out, but don't worry too much about that.  When you transfer them to a serving dish they will look fabulous.  

A great shot of the filling and
sausage wrapped in crispy bacon!

You can use aluminum foil on your pan if you want an easy clean up.  My husband was lamenting that I forgot that step when I made them because I was so excited to get them in the oven!  Lucky for me, he loved the final product so I was quickly forgiven.  

Just one bite and we both decided that this treat was a definite winner.  And, considering that the Chicago Blackhawks went on to win an amazing last minute Stanley Cup victory later that evening, I think these might have become our "good luck" game time snack!




Bacon Wrapped Cheddarwurst Poppers
5 large Jalapeños
10 - 12 pieces Bacon
Cheddarwurst sausages
1/2 c. shredded Colby Jack Cheese
1/2 c. Cream Cheese (I used Veggie)
1/4 c. Sour Cream
Salt and Pepper