Sausage stuffed peppers

Qczar · 09-29-2005, 06:42 AM

I love sausage stuffed peppers. Jalepeneos and Poblanos. Wrapping them with bacon does`nt hurt either. But my consern is, by stuffing them in the pepper, does the sausage get a good enough smoke flavor?

I`m thinking to try turning them upside down in hopes to let the smoke penitrate better (guess that may not do much)? Maybe just stuff the raw pepper with a crumbled up, pre cooked fatty? Anyone do this?

parrothead · 09-29-2005, 07:07 AM

I would smoke the sausage first.

VitaminQ · 09-29-2005, 07:11 AM

I think the pre-cooked is the way to go. I often stuff with store-bought smoked sausage, or little smokies, although I ususally end up with more cheese than sausage.

Jalapeno · 09-29-2005, 08:08 AM

I usually smoke my meat first, then put it in the peppers and put them back on the grill for a little while longer.

BBQchef33 · 09-29-2005, 10:05 AM

i buy bulk sausage and form it into a big patty and smoke it, for a little bit, but not with sweet blueI let a little heavier smoke get to it for a little and keep temps around 200 and under. Dont coook all the way thru. Then add some shreaded cheese and stuff it into poblanos.

Variation: add some seasoned rice to the mixture... saffron, spanish, rissotto, etc...

used rice leftover from Payaya(sp?) and it came out awesome.

brdbbq · 09-29-2005, 10:06 AM

Quote:

Originally Posted by BBQchef33

Variation: add some seasoned rice to the mixture... saffron, spanish, rissotto, etc...

used rice leftover from Payaya(sp?) and it came out awesome.

Oh Hell Nevermind

BBQchef33 · 09-29-2005, 10:08 AM

Quote:

Originally Posted by brdbbq

Oh Hell Nevermind

oh! sorry Brian... I'll make a few seperate ones for you.

rbinms33 · 09-29-2005, 12:26 PM

What if you split the peppers, stuffed them with sausage and cooked them that way? Of course the precooking sausage idea sounds like it would work good too.

Bigdog · 09-30-2005, 11:18 AM

Quote:

Originally Posted by brdbbq

Oh Hell Nevermind

Brian has so many holes in his yard that he is opening a golf course.

brdbbq · 09-30-2005, 11:45 AM

Quote:

Originally Posted by Bigdog

Brian has so many holes in his yard that he is opening a golf course.

Then the BigDog will come pee on my course.

Bigdog · 09-30-2005, 06:32 PM

Quote:

Originally Posted by brdbbq

Then the BigDog will come pee on my course.

'
What's the par?

Back on topic:

Use fatty meat, cheese and onion. Yes, I always wrap mine in bacon.

brdbbq · 10-02-2005, 01:27 PM

69.............

Mark · 10-04-2005, 09:35 AM

Quote:

Originally Posted by Qczar

I love sausage stuffed peppers. Jalepeneos and Poblanos. Wrapping them with bacon does`nt hurt either. But my consern is, by stuffing them in the pepper, does the sausage get a good enough smoke flavor?

I`m thinking to try turning them upside down in hopes to let the smoke penitrate better (guess that may not do much)? Maybe just stuff the raw pepper with a crumbled up, pre cooked fatty? Anyone do this?

There is no need to precook the stuffing or wrap with bacon. Simply stuff with raw sausage, meat loaf mix or whatever floats your boat.

Attached is a pic of the poblano's I prepared for Greg's bash. I made a similar batch last weekend. I've also done this with larger peppers. I may turn the peppers over halfway through. The filling was allways fully cooked and plenty smokey.

BBQ_MAFIA · 10-04-2005, 11:56 AM

Quote:

Originally Posted by Mark

There is no need to precook the stuffing or wrap with bacon. Simply stuff with raw sausage, meat loaf mix or whatever floats your boat.

Attached is a pic of the poblano's I prepared for Greg's bash. I made a similar batch last weekend. I've also done this with larger peppers. I may turn the peppers over halfway through. The filling was allways fully cooked and plenty smokey.

I agree with Mark that there is not need to precook the stuffing.
However, I always wrap the pepper in bacon just because it taste so good.

Guido

smokeonthewater · 10-05-2005, 07:08 AM

I like the idea of smoking the sausage first. On sat I smoked a small brisket with two fatties on the shelf above it, then on sunday roasted a chicken and used the smoked fattie in the stuffing. Talk about good eating!!

09-29-2005, 06:42 AM	#1
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	Sausage stuffed peppers I love sausage stuffed peppers. Jalepeneos and Poblanos. Wrapping them with bacon does`nt hurt either. But my consern is, by stuffing them in the pepper, does the sausage get a good enough smoke flavor? I`m thinking to try turning them upside down in hopes to let the smoke penitrate better (guess that may not do much)? Maybe just stuff the raw pepper with a crumbled up, pre cooked fatty? Anyone do this? __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

09-29-2005, 07:07 AM	#2
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I would smoke the sausage first. __________________ Greg American Picker Blog

09-29-2005, 07:11 AM	#3
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX	I think the pre-cooked is the way to go. I often stuff with store-bought smoked sausage, or little smokies, although I ususally end up with more cheese than sausage. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

09-29-2005, 10:05 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i buy bulk sausage and form it into a big patty and smoke it, for a little bit, but not with sweet blueI let a little heavier smoke get to it for a little and keep temps around 200 and under. Dont coook all the way thru. Then add some shreaded cheese and stuff it into poblanos. Variation: add some seasoned rice to the mixture... saffron, spanish, rissotto, etc... used rice leftover from Payaya(sp?) and it came out awesome. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

09-29-2005, 12:26 PM	#8
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	What if you split the peppers, stuffed them with sausage and cooked them that way? Of course the precooking sausage idea sounds like it would work good too. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

09-29-2005, 08:08 AM	#4
Jalapeno Got Wood. Join Date: 06-01-05 Location: Sweet Home Alabama	I usually smoke my meat first, then put it in the peppers and put them back on the grill for a little while longer.

10-02-2005, 01:27 PM	#12
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	69.............

10-05-2005, 07:08 AM	#15
smokeonthewater Got Wood. Join Date: 09-14-05 Location: Pt Jefferson,Long Island	I like the idea of smoking the sausage first. On sat I smoked a small brisket with two fatties on the shelf above it, then on sunday roasted a chicken and used the smoked fattie in the stuffing. Talk about good eating!!