Jalapeno Popper Sausage Boats
Author
Jalapeno Popper Sausage Boats from Around The Fire Cooking pair sausage links with cream cheese, Gruyère, Mexican cheese blend, and jalapeños. Each link is sliced into a boat, filled, topped, and cooked in either an oven or smoker at 350°F.
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Watch How to Make It
The jalapeños are used two ways here. One is finely diced for the cream cheese and Gruyère filling, while the other is sliced into thin coins for the topping.
Why You'll Love This Recipe
These sausage boats use the same 350°F temperature whether they are cooked in the oven or smoker. The cook happens in two parts, with the Mexican cheese blend and jalapeño coins added after the first six minutes.
The final four minutes give the topping time to melt and bubble. Once the boats come out, they cool for one minute before serving.
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Ingredients You'll Need
The recipe starts with eight sausage links, eight ounces of softened cream cheese, and four ounces of shredded Gruyère cheese. The cream cheese and Gruyère are combined with one finely diced jalapeño before the sausage boats are filled.
You will also need four ounces of shredded Mexican cheese blend and a second jalapeño. Slice that jalapeño into thin coins and set the coins aside for the topping.
How To Make It
8 sausage links. 8 oz cream cheese, softened.
4 oz Gruyère cheese, shredded. 4 oz shredded Mexican cheese blend.
2 jalapeños. Preheat your oven or smoker to 350°F.
Slice 1 jalapeño into thin coins and set aside for topping. Finely dice the remaining jalapeño. In a mixing bowl, combine the softened cream cheese, shredded Gruyère, and diced jalapeño.
Mix until everything is evenly incorporated.
Slice each sausage lengthwise down the middle, being careful not to cut completely through the sausage or all the way to the ends. Gently spread the sausage open to create a boat. Generously stuff each sausage with the jalapeño cream cheese mixture.
Place the sausage boats into the oven or smoker and cook at 350°F for about 6 minutes, or until the filling is hot and the sausages are cooked through. Remove briefly and sprinkle the shredded Mexican cheese over the top of each sausage. Add the jalapeño coins.
Return to the oven or smoker for another 4 minutes, or until the cheese is completely melted and bubbly. Remove, let cool for a minute, and enjoy.
Yes. Preheat either an oven or smoker to 350F, then cook the stuffed sausage boats for about 6 minutes before adding the topping cheese and jalapeno coins. Return them for another 4 minutes. Slice each sausage lengthwise down the middle, taking care not to cut completely through the sausage or all the way to the ends. Gently spread it open to create a boat. Slice 1 jalapeno into thin coins for topping and finely dice the remaining jalapeno. Mix the diced jalapeno into the cream cheese and shredded Gruyere filling. Cook the stuffed sausage boats at 350F for about 6 minutes, then briefly remove them and sprinkle the shredded Mexican cheese on top. Add the jalapeno coins and cook for another 4 minutes, until the cheese is completely melted and bubbly. The recipe has a 30-minute prep time and a 10-minute cook time, for a total time of 40 minutes.Frequently Asked Questions
Can I cook Jalapeno Popper Sausage Boats in an oven or smoker?
How do I cut the sausage links into boats?
How are the jalapenos used in this recipe?
When do I add the shredded Mexican cheese?
How long do Jalapeno Popper Sausage Boats take to make?
Wrapping Up
These Jalapeno Popper Sausage Boats are filled, topped, and cooked in two short stages at 350°F. After the one-minute cooling period, enjoy them as directed. Recipe created by Around The Fire Cooking for Trust Me Try It.
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Ingredients
- 8 sausage links
- 8 oz cream cheese
- 4 oz Gruyère Cheese
- 4 oz shredded Mexican cheese
- 2 jalapeños
Instructions
- 8 sausage links.
- 8 oz cream cheese, softened.
- 4 oz Gruyère cheese, shredded.
- 4 oz shredded Mexican cheese blend.
- 2 jalapeños.
- Preheat your oven or smoker to 350°F.
- Slice 1 jalapeño into thin coins and set aside for topping. Finely dice the remaining jalapeño.
- In a mixing bowl, combine the softened cream cheese, shredded Gruyère, and diced jalapeño. Mix until everything is evenly incorporated.
- Slice each sausage lengthwise down the middle, being careful not to cut completely through the sausage or all the way to the ends. Gently spread the sausage open to create a boat.
- Generously stuff each sausage with the jalapeño cream cheese mixture.
- Place the sausage boats into the oven or smoker and cook at 350°F for about 6 minutes, or until the filling is hot and the sausages are cooked through.
- Remove briefly and sprinkle the shredded Mexican cheese over the top of each sausage. Add the jalapeño coins.
- Return to the oven or smoker for another 4 minutes, or until the cheese is completely melted and bubbly.
- Remove, let cool for a minute, and enjoy!
