| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Jalapeno peppers; canned |
| 1 |
c |
Buttermilk baking mix |
| 6 |
oz |
Mozzarella cheese; shredded |
| 1 |
lb |
Sausage |
| 6 |
oz |
Seasoned bread crumbs * |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 10:36:09 +0200
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.
1. Cut off stem ends from the peppers.
2. Stuff peppers lightly with cheese, then set aside.
3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty, then
wrap and seal the dough around the pepper. Coat one or two balls at a time
by shaking them in a plastic bag with the pork breading mix or seasoning of
your choice.
4. In a lightly greased skillet, brown sausage balls until the sausage is
thoroughly cooked, turning several times. Let cool a bit on a paper towel
and serve.
CHILE-HEADS DIGEST V3 #014
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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