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Texas Twinkies

Makes 12

This is the most popular appetizer at the Cabernet Grill and the kitchen staff struggles to keep up with demand. Theirs are made with a proprietary house-made beer sausage, but fresh raw bratwurst, breakfast sausage or good quality chorizo can be substituted.


  • Fresh Large Jalapeños 6
  • Extra Sharp White Cheddar Cheese 2 ½ oz
  • Cajun Seasoning 1 tsp
  • Fresh Raw Pork Sausage (Bratwurst, Chorizo or Breakfast Sausage) 12 oz
  • Bacon 12 thin slices
  • Orange Marmalade 1/4 cup
  • Mayonnaise 1 cup
  • Prepared Horseradish 1/4 cup
  • Black Pepper 1 pinch
  • Kosher Salt ½ tsp
  • Tabasco Sauce 1 tsp

Cook It

  1. Begin by cutting the jalapeños in half lengthwise and scoop out the seeds and membrane using a small spoon. Discard the seeds and lay the jalapeños on a small baking tray with the cut side facing up.
  2. Slice the cheese into twelve matchsticks about ¼ inch wide and two inches long so that they will fit in the jalapeño halves.
  3. Dust the cheese with the Cajun seasoning and place one piece of cheese into each of the jalapeños.
  4. Top the cheese with twelve equal portions of the raw sausage. This can be done with a pastry bag or by using your fingers to mold a spoonful on top of each jalapeño so it covers all the cheese.
  5. Wrap each jalapeño in a spiral fashion from end to end with one slice of bacon each. If the bacon is a bit long it can be trimmed so that you are not making more than one layer.
  6. In a small bowl mix together the orange marmalade, mayonnaise, horseradish, pepper, salt and Tabasco to make the Jezebel dip.
  7. Bake the jalapeños in a 400˚F oven for about 15 minutes, or until the bacon is browned and the sausage is fully cooked.