| Ingredients: | 1/4 stick butter 24 pickled jalapeno peppers 2 cup Biscuit mix (dry) 12 oz. shredded cheese 2 lb. hot pork sausage 2 pkg ShakenBake pork seasoning in a ziploc baggie. |
| Tear the sausage into little bits. In a bowl, mix sausage, biscuit mix, and 6 oz. of cheese into a dough. (add a little water if it's too dry) Cut the stem off each pepper, cut a slice down it, and remove the seeds. Stuff the pepper with cheese. Create a flat patty of the biscuit/sausage mixture. Place a stuffed pepper on the patty and wrap the dough around the pepper, pinching the dough sealed. Drop the pepper in the ziploc and shake it to coat well. Heat the dutch oven over coals and rub the butter around the inside. No need to use the lid - all the heat is under the d.o. this time. Place a few wrapped peppers in the d.o. and fry until they are very brown all over. Make sure you cook the sausage well. |
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