On a BBQ board I belong to many of us make what we call ABTs (Atomic Buffalo Turds). I know, the name isn't appetizing, but the end result is addictive!
We slice a jalapeno lengthwise and then stuff it with cream cheese, then place a "little smokie" smoked sausage on top of the cheese, sprinkle with cayenne pepper, wrap in bacon, and then cook it on the smoker at 225-275° until the bacon is done. Wonderful stuff!
This is my version of ABT Sausage!
1.5kg pork butt
680g 1/2 cooked bacon
6 jalapenos sliced in half and de-seeded then chopped
227 g cream cheese
45g salt (sea salt)
6.25g black pepper
1.5g cilantro
2.5g cumin
9g garlic minced
75g onion minced
1g cayenne pepper
125ml water
Grind pork butt and 1/2 cooked bacon through course plate.
mix ground meats together and then mix in cream cheese thoroughly.
Add other vegetables, mix and then add seasonings. Use water as needed for desired consistency to stuff.
Grind through medium plate, stuff into hog casings, and tie or twist at desired intervals.
Warm smoke (170°F/77°C) until internal temperature of 130 is reached.
Shower or dip with cold water, dry and package.
This sausage will need to be cooked further at time of meal to an internal temperature of 170°F/77°C.
Enjoy!
Pork ground
Bacon cooked and ready to cool then grind
Meats mixed, seasonings ready to mix in
Almost ready for final grind
Stuffed and ready for smoker
Final product after smoking and slicing
Feel free to critique and ask questions.
Charlie