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Stuffed Bacon Wrapped Jalapenos and Pork Sausage

Submitted by Wayne McQuillan.

  • Cut the tops off the peppers
  • Cut the peppers from top to bottom but not completely in half. You want the pepper to open like a book.
  • Use your fingers or a tiny spoon to scrape out the seeds/insides of the peppers. You can leave the seeds for maximum heat.

                                                **If you want to avoid heat you can also buy less hot styles of Jalapeños**

  • Puncture Pork Sausages with a fork all over so that when you boil them, they soak in the beer!.
  • Boil the sausages in Steam Whistle Pilsner for 15mins to 20 mins.
  • Take out and let cool down completely.
  • Open the sausage casing and pull out the meat. Dice the sausage meat down so it looks like minced meat.
  • Sauté diced white onions until caramelized brown.
  • Mix the meat and onions in a bowl  with your choice of cream cheese then stuff the peppers.
  • With a brush, pour Maple syrup or honey on your bacon strips. Wrap your peppers tight with the bacon and skewer with a toothpick to hold them together while baking.
  •                                                 **the sweetness helps to combat the heat of the pepper**
  • Pre-Heat the oven to 425 degrees - 450 degrees depending how hot your oven gets and cook from 20mins - 30mins or when the bacon looks nice and brown and the peppers are tender.




Pork Sausage
Steam Whistle Pilsner
Maple syrup/Honey
Cream Cheese