Just a thought here... I am going to try to mix the onion, cheese, and jalapeno all up in a food processor, roll them into the filling shape, freeze it, then when I'm ready to cook, just wrap the sausage around them and throw on the smoker.
Think that will give better flavor distribution in the middle, and they will also be consistent, meaning one person wont get a ho-hum jalapeno and someone else gets an atomic tongue burner...
Any thoughts on that process?
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Matt - Wichita Falls, TX
Recteq RT-700 Pellet Grill
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