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.
Ingredients
- 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
- 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.
- Slice the cheese into twelve matchsticks about ¼ inch wide and two inches long so that they will fit in the jalapeño halves.
- Dust the cheese with the Cajun seasoning and place one piece of cheese into each of the jalapeños.
- 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.
- 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.
- In a small bowl mix together the orange marmalade, mayonnaise, horseradish, pepper, salt and Tabasco to make the Jezebel dip.
- Bake the jalapeños in a 400˚F oven for about 15 minutes, or until the bacon is browned and the sausage is fully cooked.
