These are great at a house party as hors d'oeuvres, appetizers, or as an entree'. We serve them with spicy mayo, mayo mixed with a little lemon juice and Sriracha sauce, or habanero pepper jelly.
What you'll need:
7 - 10 Large Fresh Jalapeño peppers
1 pound sausage
1 cup Bisquick® Baking Mix
1 (8 ounce) package shredded Cheddar or Mexican cheese
1 (8 ounce) package Monterey Jack or Pepper-Jack cheese
Salt & Freshly Ground Pepper to taste
Step 1: Prepare the Peppers
Use whole fresh Jalapeno Peppers. It will take anywhere from 7-10. Don't use pickled peppers, the taste will be completely different. Cut the stem end off the pepper. Then using a serrated fruit spoon or a fruit baller, remove the seeds and ribs. Stuff the pepper with cubed pepper-jack cheese and set aside.
Step 2: Prepare the Sausage
In a medium bowl, mix 1-pound sausage, 1-cup Bisquick, 1-8 ounce package shredded cheese, salt & ground pepper. (The seeds make the eggs hotter, so you choose whether to use them or not depending on your tolerance. I use them!) Mix thoroughly.
Step 3: Construction
Take enough of the sausage mixture, about 3-4 ounces, to make a thin patty a little bigger than your hand. Place the prepared pepper in the middle of the patty and begin to form the sausage around the pepper. (Make sure that you use enough sausage mixture so that the patty isn't too thin. It will pull apart too easily during the cooking process if it is.)
Work with the sausage covered pepper until it's in the shape of an egg. (Don't worry, it'll take some practice to get it right. Also try to keep your hands cold during this process.)
Repeat this process until you have covered and formed all the peppers into eggs.
Step 4: Cook
Wipe a grill with Extra Virgin Olive oil and heat to medium high(350°), Cook the eggs until you see the egg beginning to crack open. Turn them to ensure even cooking with no burning or sticking. (No pink pork sausage, cook them DONE!)
Remove, rest, serve with spicy mayo or pepper jelly, ENJOY!