Jalapeño Popper Sausages
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 - 14 hot dogs
Complexity: easily
Quantity: 12 - 14 hot dogs
Nutritional value per serving:
Calories 295, total fat 22 G., saturated fats 10 G., proteins 10 G., carbohydrates 16 G., fiber 0 G., cholesterol 45 mg, sodium 538 mg, sugar 10 G.
Calories 295, total fat 22 G., saturated fats 10 G., proteins 10 G., carbohydrates 16 G., fiber 0 G., cholesterol 45 mg, sodium 538 mg, sugar 10 G.
To make quick sausage rolls, use a dry baking mix as a base. It's easy to mix into a dough with milk and butter. Add plenty of grated cheese to the dough for an even more flavorful result, then wrap the sausages in strips of dough like serpentines, inserting a strip of pickled jalapeño pepper into each one. The dough will hold the peppers in place and add a charming appearance and rich flavor to the appetizer. Bake until golden brown and serve with dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 sausages
- 4-5 whole pickled jalapeños, seeded and thinly sliced lengthwise
- 2 cups dry baking mix
- 0.5 cups whole milk
- 1/4 cup unsalted butter, melted
- 2 cups grated cheddar
- Flour, for working with dough
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Recipes with similar ingredients: sausages, jalapeno pepper, flour, milk, cheddar cheese
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Cut the sausages lengthwise down three-quarters of the way, leaving the ends intact, to create deep slits. Insert a jalapeño strip into each slit.
- In a large bowl, combine the baking mix, milk, and butter. Stir in the cheese until the dough comes together.
- On a lightly floured sheet of parchment paper, roll out the dough into a rectangular layer 0.3 cm thick. Cut into thin strips, approximately 0.5 cm wide.
- Place one end of a sausage on a strip of dough and wrap the dough around the sausage in a spiral. Place the sausage in the dough on a parchment-lined baking sheet. Repeat with the remaining sausages. Bake until golden brown, 8-15 minutes, depending on the thickness of the dough. Serve immediately.
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